with Veggie-Jumbled Rice
Eggs for dinner is always a great idea! Our fried eggs feature chilis and sesame seeds, giving our veggie-loaded sesame-scented rice a pop of flavour. Ingredients: Bok choy • Jasmine rice • Mirepoix (carrot, onion, celery) • Grade A egg • Edamame (soy) • Sesame oil • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sesame seeds • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Egg
2 unit(s)
Jasmine Rice
0.75 cup
Chili Flakes
1 tsp
Sesame Oil
2 tbsp
Shanghai Bok Choy
3 unit(s)
Mirepoix
113 g
Sesame Seeds
9 g
Soy Sauce
0.5 tbsp
Garlic Salt
0.75 tsp
Edamame
56 g
Spicy Mayo
2 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Using a strainer, rinse rice until water runs clear.
- Add rice and edamame to the boiling water, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Heat a large non-stick pan over medium heat.
- Add half the sesame oil, then 1/4 tsp (1/2 tsp) chili flakes and half the sesame seeds to the pan, then crack in two (four) eggs. Season with salt and pepper.
- Cover, and pan-fry, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! If you prefer it more set, cook 1 min more.)
- Transfer eggs to a plate. Cover to keep warm.
- Increase heat to medium-high.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add bok choy. Cook, stirring constantly, until tender-crisp, 2-3 min.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Transfer to a medium bowl.
- Fluff rice with a fork.
- Add remaining sesame oil to the same pan, then add rice, soy sauce and veggies. Cook, stirring often, until rice and veggies are well combined, 2-3 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Divide between plates, then top with chili eggs.
- Sprinkle over remaining sesame seeds.
- Drizzle over spicy mayo.
740
kcal
Calories
52
g
Fat
7
g
Saturated Fat
78
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
19
g
Protein
205
mg
Cholesterol
1230
mg
Sodium
0.2
g
Trans Fat
900
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
with Seasoned Rice and Broccoli-Edamame Slaw
