Asian Rice and Vegetable Bowl With Eggs and Chili Sauce

Asian rice and vegetable bowl and chili sauce
Hans Gissinger
Serves 4| Hands-On Time: 15m | Total Time: 1hr 10m



  1. Cook the rice according to the package directions. In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil, and vinegar; set aside.
  2. 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.
  3. 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.
By Charlyne Mattox,  February 2011

Fonte e imagem:

Sem comentários:

Enviar um comentário