Time: 30 min.
Complexity: easily
Servings: 4

Bowl with rice, fried egg and vegetables - detailed recipe.

Ingredients:

• 225 g broccoli
• 2 tablespoons of vegetable oil
• 170 g shiitake mushrooms, sliced
• 1 small bunch green onions, chopped
• 1 cup (about 170 g) frozen edamame soybeans peel, defrost
• 1 can (225g) chopped water chestnuts, drained and rinsed
• 1 cup bean sprouts
• 1 cup (about 85g) snap peas, ends trimmed and halved
• 1/4 cup lightly salted teriyaki sauce
• 1 tablespoon Sriracha sauce, plus extra for serving
• 3 tbsp. cooked brown rice
• 4 large eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, brown rice, broccoli cabbage, shiitake mushrooms, edamame beans, water chestnuts, sugar snap peas, teriyaki sauce, Sriracha sauce, green onions

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Preparation:

Step 1
• Place the broccoli in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave until bright green, about 2 minutes. Drain and set aside.
Step 2
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, without stirring, until the mushrooms are golden brown around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is heated through, about 2 minutes.
  
  Add green onions, edamame beans, water chestnuts, bean sprouts, snow peas, teriyaki, and Sriracha sauce. Continue cooking, stirring, until heated through, about 4 minutes.
Step 3
• Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon of vegetable oil over medium heat. Crack the eggs and fry until the whites are set, about 2 minutes. Place a fried egg in each bowl of rice and vegetables, and top with Sriracha sauce.

Votes: 10