So last night I did most of the legwork for this very yummy meal: manning the rice cooker, prepping veggies, mixing up a sweet-spicy Thai chili sauce. But I saved the very last task for when Joe got home from work -- frying four eggs, which he did to the perfect degree of doneness. And then our meal felt like a collaborative joint effort, which added to the deliciousness in an intangible, but definitely real, way.
Asian Vegetable-Rice Bowl with Fried Eggs and Chili Sauce
From Real Simple
- 1 cup short-grain brown rice
- 1/3 cup Thai sweet chili sauce
- 3-4 teaspoons Sriracha or Asian chili-garlic sauce
- 3/4 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 bunch broccoli, florets broken apart and stalks sliced thinly
- 2 red or yellow bell peppers, thinly sliced
- 2 carrots, peeled and cut into thin sticks
- 1 tablespoon plus 1 teaspoon vegetable/canola oil
- 4 eggs
Meanwhile, heat the oven to 450 F. After the rice has been cooking for about 20 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 1 tablespoon of the oil. Roast, tossing once, until tender, 20 to 25 minutes.
Heat the remaining teaspoon of 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.
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