So it truly is back to school time around here. I dropped my daughter to college this past weekend and my boys start classes tomorrow. Sigh. Summer always flies by.
With school comes soccer season which means lots of late night dinners after practices and games. These Rice Bowls With Fried Eggs are a healthy and easy meal to put together quickly. Brown rice makes the dish extra hearty and Sriracha spices things up.
Rice Bowls With Fried Eggs
3 cups broccoli florets (about 8 ounces)
2 tablespoons vegetable oil
2 cups sliced shiitake mushrooms (about 6 ounces)
1 small bunch green onions, chopped
1 cup frozen shelled edamame, thawed (about 6 ounces)
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 cup bean sprouts
1 cup snow peas, trimmed and halved (about 3 ounces)
1/4 cup low-sodium teriyaki sauce
1 tablespoon Sriracha, plus more for serving
3 cups cooked brown rice
4 large eggs
1. Put the broccoli in a large microwave-safe dish and add 2 tablespoons water. Cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
2. Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms and cook 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 green onions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
3. Divide the rice and vegetables among bowls.
4. 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.
5. Add a fried egg to each rice bowl then top with more Sriracha.
Recipe from Food Network Magazine
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