Sesame Sweet Soy Fried Rice

Name: Sesame Sweet Soy Fried Rice with Carrots, Snap Peas, a Fried Egg & Sriracha Mayo
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 Rice; 5 tsp Rice Vinegar; 2 Egg; 6 oz Carrot; 1 clove Garlic; 4 tbsp Sweet Soy Glaze; 1 tbsp Sesame Oil; 2 tbsp Mayonnaise; 2 unit Scallions; 1 tsp Sriracha; 4 oz Snap Peas; 1 Ginger; 1 tsp Granulated Sugar, tsp; 1 tbsp Cooking Oil, tbsp

with Carrots, Snap Peas, a Fried Egg & Sriracha Mayo

By Recipe0 System

Is there anything better than curling up with a bowl of fried rice? Our answer: not really! This week, our chefs cooked up a vegetarian version of the classic comfort food that’s got it all: tender carrots and snap peas, a tantalizing sesame soy sauce, fried eggs, and pan-crisped rice. The result? A symphony of flavors and textures you’ll find yourself craving again and again.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Rice
5 tsp Rice Vinegar
2 Egg
6 oz Carrot
1 clove Garlic
4 tbsp Sweet Soy Glaze
1 tbsp Sesame Oil
2 tbsp Mayonnaise
2 unit Scallions
1 tsp Sriracha
4 oz Snap Peas
1 Ginger
1 tsp Granulated Sugar, tsp
1 tbsp Cooking Oil, tbsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim, peel, and dice carrots into ¼-inch pieces. Remove strings from snap peas; halve crosswise on a diagonal. Peel and mince or grate ginger. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens.
2

In a small bowl, combine sweet soy glaze, half the sesame oil, half the vinegar, and 1 tsp sugar. (For 4 servings, use all the sesame oil, all the vinegar, and 2 tsp sugar.)

In a separate small bowl, combine mayonnaise with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until slightly tender, 4-5 minutes.

Add snap peas and cook until slightly tender, 1-2 minutes.

Add ginger, garlic, and scallion whites; cook until fragrant, 30-60 seconds.

Stir in sesame soy mixture. Cook, stirring, until sauce has thickened and veggies are coated, 1-2 minutes more.

Turn off heat; transfer veggie mixture to a large bowl. Wipe out pan.
4

Heat a drizzle of oil in pan used for veggies over medium-high heat. Massage rice in package to break up grains, then add to pan. Cook, without stirring, until slightly crispy on bottom, 2-3 minutes.

Add veggie mixture and stir to combine.

Season with salt and pepper to taste. Press into an even layer; cook until rice is slightly crispy, 1-2 minutes more. Turn off heat.
5

Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large, preferably nonstick, pan for 4 servings) over medium-high heat. Once hot, crack eggs* into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
6

Divide veggie fried rice between bowls; top each with a fried egg. Drizzle with Sriracha mayo, garnish with scallion greens, and serve.

From the same drawer

Related Recipes

Chicken & Curry-Spiced Chickpea Wraps

medium

Beef Bulgogi Bowls

medium

Jimmy O. Yang’s Pork Meatball Curry over Rice

medium

Sweet Thai Chili Burgers

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.