Rating: 4 stars
68 Ratings
  • 5 star values: 29
  • 4 star values: 24
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 5

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Credit: Hans Gissinger

Recipe Summary test

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.

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  • 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.

Nutrition Facts

344 calories; fat 16g; saturated fat 3g; cholesterol 212mg; sodium 848mg; protein 12g; carbohydrates 42g; sugars 11g; fiber 6g; iron 2mg; calcium 84mg.
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