RICE BOWLS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
- Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.
Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams
FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY
Here's what you need: chicken breast, pepper, salt, flour, egg, panko breadcrumb, oil, onion, chicken stock, soy sauce, sake, mirin, sugar, eggs, rice, scallion, nori
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 17
Steps:
- First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
- Deep-fry until chicken is done, brown and crispy. Slice and set aside.
- In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
- Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
- Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
- Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 39 grams, Fat 53 grams, Fiber 1 gram, Protein 36 grams, Sugar 10 grams
STEAK FRIED RICE
This Asian-inspired steak fried rice meal with tender flank steak, green peas, and leftover white rice goes from wok to table in less than 1 hour.
Provided by [email protected]
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
- Heat 1 teaspoon oil a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
- Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
- Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together and cook until heated through, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 52.7 g, Cholesterol 128.6 mg, Fat 22.6 g, Fiber 3.2 g, Protein 23.2 g, SaturatedFat 6.1 g, Sodium 892.7 mg, Sugar 10.1 g
KOREAN RICE BOWL WITH STEAK, ASPARAGUS, AND FRIED EGG
Provided by Ivy Manning
Categories Beef Egg Rice Vegetable Fry Dinner Lunch Meat Steak Asparagus Spring Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
- Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
- Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
- Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
- Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.
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