Sesame Sweet Soy Fried Rice
with Carrots, Snap Peas, a Fried Egg & Sriracha Mayo
Is there anything better than curling up with a bowl of fried rice? Our answer: absolutely not! This week, our chefs cooked up a vegetarian version of the comfort food favorite 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
4 ounce
Sugar Snap Peas
1 thumb
Ginger
1 clove
Garlic
2 unit
Scallions
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
1 teaspoon
Sriracha
1 tablespoon
Sesame Oil
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
1 unit
Microwaveable Jasmine Rice
2 unit
Eggs
(Contains Eggs)
Not included in your delivery
1 teaspoon
Sugar
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all 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.
• In a small bowl, combine sesame oil, sweet soy glaze, half the vinegar, and 1 tsp sugar. (For 4 servings, use 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.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots and season with salt and pepper. Cook, stirring, until slightly tender, 4-5 minutes. • Add snap peas; 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.
• Heat another 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. • Stir in 1 TBSP butter (2 TBSP for 4 servings) and 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.
• Heat a drizzle of oil in a medium, preferably nonstick, pan (use a large nonstick pan for 4 servings) over medium-high heat. Crack eggs* into pan and season with salt and pepper. Fry eggs to preference. Turn off heat.
• Divide veggie fried rice between bowls; top each with a fried egg. Drizzle with sriracha mayo, garnish with scallion greens, and serve.
