I love my Real Simple magazine and I love Asian cuisine. So I was delighted to try this recipe from my February issue of Real Simple. I have no idea how authentic this recipe is, but let me just say it is DELICIOUS and super simple. A big bowl of goodness…hmmmm. 🙂
*Note my version only took about 30-40 min because I used microwaveable frozen brown rice from Whole Foods- LOVE it.
Serves 4| Hands-On Time: 15m | Total Time: 1hr 10m
2/3 cup short-grain brown rice
1/3 cup Thai sweet chili sauce (such as A Taste of Thai; I used a Trader Joe’s version)
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
*Marci’s note: I didn’t have carrots, but did have kale on hand and used that. It turned out really well.
2 tablespoons plus 1 teaspoon canola oil
4 large eggs
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.