Asian Rice and Vegetable Bowl With Eggs and Chili Sauce

Asian rice and vegetable bowl and chili sauce
Hans Gissinger
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Serves 4
preparation
15
minutes
cooking
70
minutes

Ingredients

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

Directions

  • 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.

 

Charlyne Mattox
February 2011

Nutritional Information

  • Per Serving
  • Calories 344
  • 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
What does this mean? See Nutrition 101.

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