Asian Rice and Vegetable Bowl With Eggs and Chili Sauce

Photo by Hans Gissinger
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 344 calories
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 212 mg
    • Sodium 848 mg
    • Protein 12 g
    • Carbohydrate 42 g
    • Sugar 11 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 84 mg


  1. Check 2/3cup short-grain brown rice
  2. Check 1/3cup Thai sweet chili sauce (such as A Taste of Thai; found in the international aisle)
  3. Check 3 to 4 teaspoons Sriracha or Asian chili-garlic sauce
  4. Check 3/4teaspoon toasted sesame oil
  5. Check 1tablespoon rice vinegar
  6. Check 1 bunch broccoli, cut into florets
  7. Check 2 red or yellow bell peppers, thinly sliced
  8. Check 2 carrots, peeled and cut into thin sticks
  9. Check 2tablespoons plus 1 teaspoon canola oil
  10. Check 4 large eggs


  • Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.
  • Meanwhile, heat oven to 450° F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 2 tablespoons of the canola oil. Roast, tossing once, until tender, 20 to 25 minutes.
  • Heat the remaining teaspoon of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2 to 3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.