Oh, hey there rice bowl. You’re looking mighty fine today ❤
This is one of my favourite go to recipes. It’s quick, efficient, gets your carbs, veggies, and proteins in, and it’s so yummy. Classic fried rice recipes call for scrambling your eggs in with the rice, but I love runny eggs and the creaminess they give a dish, so I went with 2 sunny side up eggs on top instead.
It also uses lots of ginger which is incredible for your digestion (especially if you’re like me and need the extra love and help!).
This recipe made enough for 4 people (or lots for leftovers!), and I had pre cooked the brown rice so it only took a few minutes!
Ingredients (serves 4-ish):
- 6 cups cooked brown rice
- 1 full bag frozen veggies (broccoli, peas, carrots, cauliflower)
- 1.5 cups soy sauce
- 0.5 cups water
- 2 tbsp grated ginger (I used a little extra – about 2 tbsp – and it was SUPER gingery… Use as much or as little as you’d like!)
- 2.5 tbsp sriracha
- 8 sunny side up eggs (substitute tofu if you’re vegan!)
- lots of chopped cilantro and green onion for garnish
Set your brown rice aside and have it cooked and ready for plating. Put your frozen veggies in a pot on medium high with about 1/3 cup water and cover. Steam until cooked through. While the veggies are cooking, combine your soy sauce, water, ginger, and sriracha in a bowl to make your sauce. Add or take out ingredients to suit your taste. I love ginger, so I put lots in. If you aren’t a ginger lover, scale it back with 1-2 tbsp. Set your sauce aside and move on to the eggs! Sunny side up are the easiest eggs to make because there is no flipping involved 😉 Spray a pan with canola oil and put it on the stove at medium high heat. Crack your eggs and let them sit! It’ll take about 7 minutes for your whites to be cooked through – but make sure your yolks don’t cook! Now it’s time for the assembly!
Put 1.5 cups of your cooked brown rice in a bowl and top with 1 cup of veggies. Pour your sauce over top – using about 1/2 cup per bowl. Add 2 sunny side eggs on top, a little bit of sriracha, and garnish with cilantro and green onion! Mmmmm!
If you’re substituting tofu for eggs, cut up your tofu into 1″ cubes and sauté on medium-high heat until outside edges are golden brown. I would normally marinade my tofu, but because this sauce is so bold, I think you could get away with just a little bit of salt and pepper in the pan!
Lemme know what you think!