Vegetable Fried Rice with Fried Eggs and Poached Asian Pears
Servings
4 Servings
Ingredients
- 3 tablespoons toasted sesame oil divided
- 6 garlic cloves grated
- 3 tablespoons freshly grated ginger
- 2 medium carrots thinly sliced
- 1 chili pepper minced (optional)
- 2 cups cooked rice that has been stored uncovered in the refrigerator you can use black rice, brown rice, or red rice
- 1 cup frozen shelled edamame
- 1 cup thinly sliced napa cabbage or baby bok choy
- 2 tablespoons soy sauce
- ½ tablespoons rice vinegar
- 4 eggs
- Garnish: black and white sesame seeds sliced scallions
Instructions
- Fried Rice with Fried Eggs
- Place a large sauté pan or wok over high heat. Add 1 tablespoon sesame oil and fry garlic and ginger for 1 minute until fragrant. Add mushrooms, carrots and chili pepper, if using, and continue cooking, stirring constantly, for 2 to 3 minutes until mushrooms begin to brown.
- Push mixture to the side of the pan. Add another 1 tablespoon oil and fry rice until crispy, about 3 minutes. Add edamame and cabbage and mix vegetables together.
- Stir in soy sauce and vinegar. Adjust to taste. Transfer rice to serving platter and cover to keep warm.
- Place pan back over medium heat. Add remaining 1 tablespoon oil, fry eggs until whites are set. Transfer eggs to rice platter. Garnish with sesame seeds and sliced scallions.
- When serving, cut eggs into rice and allow yolk to run into rice.
Nutrition
Nutrition Facts
Vegetable Fried Rice with Fried Eggs and Poached Asian Pears
Amount per Serving
Calories
340
% Daily Value*
Fat
17
g
26
%
Saturated Fat
3
g
19
%
Cholesterol
160
mg
53
%
Carbohydrates
36
g
12
%
Fiber
4
g
17
%
Sugar
5
g
6
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.