RICE BOWLS WITH FRIED EGGS

Rice Bowls with Fried Eggs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

3 cups broccoli florets (about 8 ounces)
2 tablespoons vegetable oil
2 cups sliced shiitake mushrooms (about 6 ounces)
1 small bunch scallions, chopped
1 cup frozen shelled edamame, thawed (about 6 ounces)
1 8-ounce can sliced water chestnuts, drained and rinsed
1 cup bean sprouts
1 cup snow peas, trimmed and halved (about 3 ounces)
1/4 cup low-sodium teriyaki sauce
1 tablespoon Sriracha, plus more for serving
3 cups cooked brown rice
4 large eggs

Steps:

Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.

Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams