CRISPY RICE WITH MUSHROOMS AND CARROTS

Crispy Rice with Mushrooms and Carrots image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 12

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1 tablespoon hot sauce (such as Sriracha), plus more for serving
1 tablespoon soy sauce
1/4 teaspoon sugar
1/4 tablespoon sesame oil
1 tablespoon vegetable oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
Coarse salt
14 ounces shiitake or button mushrooms, thinly sliced
2 carrots, cut into thin strips or grated on the large holes of a box grater
3 cups Simple White Rice
4 large eggs, sunny side up, for serving

Steps:

In a small bowl, combine hot sauce, soy sauce, sugar, and sesame oil. In a large nonstick skillet, heat vegetable oil over medium. Add onion and garlic; season with salt. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add mushrooms and cook until softened, about 4 minutes. Add hot-sauce mixture and rice and cook, stirring, until warmed through, about 2 minutes.
Using the back of a spoon, flatten rice mixture and increase heat to high. Cook until bottom begins to brown and crisp, 2 to 4 minutes. Divide among four plates; top each with an egg and serve with more hot sauce if desired.