Best Crispy Brown Rice And Cauliflower With Fried Eggs Recipes

Crispy Rice with Broccoli, Bacon, Cashews and Egg image

Provided by Michael Symon : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup oil
6 ounces any bacon or lunch meat, chopped (I'm using bacon)
1 cup broccoli and friends, such as cauliflower, Brussels sprouts, cabbage, broccoli rabe or fennel (I'm using broccoli florets)
2 cloves garlic, sliced
1 cup toasted nuts, chopped (I'm using cashews)
2 tablespoons vinegar or citrus juice (I'm using rice wine vinegar)
3 cups cooked rice or rice pilaf (see Cook's Note)
4 eggs, whisked
Optional toppers: fresh cilantro leaves, lime wedges, chopped jalapenos and soy sauce

Steps:

Heat a large saute pan over medium heat and add 2 tablespoons of the oil. Add the bacon and cook until almost crispy. Add the broccoli and saute until starting to turn bright green and soften, about 2 minutes. (Other vegetables may take a little longer.) Add the garlic and nuts and cook an additional 2 minutes. Add the vinegar and toss together. Transfer the broccoli mixture to a large bowl.
Add the remaining 2 tablespoons oil to the pan and raise the heat to high. Add the rice and let cook until crisp, about 2 minutes. Flip and cook until crisp on the other side, about 2 minutes more. Stir in the broccoli mixture. Stir in the eggs and cook for 1 more minute. Serve the crispy rice garnished with your favorite toppers on hand.

Crisped Brown Rice with Beef, Vegetables, and Eggs image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 13

4 ounces sirloin steak, trimmed of fat and sliced into 1/4-inch-thick strips
2 teaspoons low-sodium tamari sauce
1 tablespoon minced peeled fresh ginger (from one 1-inch piece)
1 garlic clove, minced
6 scallions, chopped
1/4 teaspoon crushed red-pepper flakes
1/4 cup water, plus more for saucepan
2 large carrots (6 ounces), julienned
8 leaves napa cabbage (8 ounces), sliced into 1/2-inch-thick strips
1 1/2 teaspoons toasted sesame oil
3 cups cooked short-grain brown rice
Coarse salt
4 large eggs

Steps:

Marinate sirloin in tamari with 1 teaspoon ginger, the garlic, 1 scallion, and the red-pepper flakes. Meanwhile, bring a large saucepan of water to a boil. Cook remaining scallions with the carrots and cabbage until crisp-tender, about 2 minutes. Transfer to a plate using a wire-mesh skimmer.
Heat a medium-heavy skillet over high heat; add 1 teaspoon oil, and sear sirloin, 1 to 1 1/2 minutes per side. Transfer to plate. Return skillet to medium heat, and add remaining 1/2 teaspoon oil and 2 teaspoons ginger. Cook until sizzling. Stir in rice and 1/2 teaspoon salt. Stir in scallion-sirloin mixture and any juices. Add water, and cook, covered, until rice is heated through and sizzling, 7 to 8 minutes.
Uncover, and make 4 indentations in the rice with the back of a spoon. Crack 1 egg into each, and cook, covered, until whites are set but yolks are still runny, about 4 minutes. Stir eggs into rice.

Nutrition Facts : Calories 314 g, Cholesterol 228 g, Fiber 4 g, Protein 19 g, SaturatedFat 3 g, Sodium 429 g