Food Recipes Veggie Fried Rice With Frizzled Eggs 5.0 (1) 1 Review It’s hard to beat fried rice when it comes to tasty comfort foods and this recipe makes good on the dish’s reputation. The rice is packed with all-stars—we’re talking crispy shiitake mushrooms, salty soy sauce, and spicy ginger, among other things. You’ll top it off with frizzled eggs, aka eggs that are fried until the edges are crispy. It’s an easy vegetarian dinner that goes long on flavor while staying short on time and dishes. Seriously, the whole thing can be on the table in under 30 minutes. Pro-tip: Great fried rice relies on cooked and then cooled grains of white rice, which allows them to get crispy in the pan. To make this an easy every week meal, freeze pre-cooked portions of white rice so that you can defrost overnight and be ready to go. By Robby Melvin Robby Melvin Robby Melvin is professional chef and Test Kitchen director for Southern Living Magazine. Highlights: * Honed his skills as a chef under Frank Sitt and Chris Hastings * Former chef de cuisine at Hot and Hot Fish Club * Work has been featured in Food & Wine, Real Simple, Coastal Living, and more Real Simple's Editorial Guidelines Published on April 28, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 25 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 5 tablespoons toasted sesame oil, divided 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 4 scallions, thinly sliced, white and green parts separated 2 teaspoons grated fresh ginger 2 cloves garlic 3 cups cold cooked white rice 2 cups sugar snap peas, halved crosswise ½ cup frozen sweet peas, thawed 1 tablespoon low-sodium soy sauce or tamari 1 tablespoon unseasoned rice vinegar 4 large eggs Directions Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Cook mushrooms, stirring occasionally, until browned, 4 to 6 minutes. Season with ¾ teaspoon salt and ¼ teaspoon pepper; transfer to a plate. Add 1½ tablespoons oil to skillet. Add white parts of scallions, ginger, and garlic. Cook, stirring often, for 1 minute. Add rice and cook, stirring occasionally, until rice is crisp, about 4 minutes. Stir in snap peas, sweet peas, soy sauce, vinegar, and mushrooms; cook for 2 minutes. Divide among serving bowls. Wipe skillet clean. Heat remaining 1½ tablespoons oil in skillet over medium. Crack eggs into hot oil and cook until whites are set and edges are crispy, 3 to 4 minutes. Season with remaining ¼ teaspoon each salt and pepper. Serve eggs over rice. Top with scallion greens. Print Nutrition Facts (per serving) 459 Calories 23g Fat 51g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 459 % Daily Value * Total Fat 23g 29% Cholesterol 186mg 62% Sodium 722mg 31% Total Carbohydrate 51g 19% Total Sugars 4g Protein 13g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.