Sticky-Sweet Broccoli Bowls
with Ginger Rice, Sriracha Mayo & a Fried Egg
- Soy
- Sesame
- Wheat
- Eggs
- Milk
Power Rangers, power stance, power nap, power bowl: all pretty important. And while we love each one, there’s only one we’d choose to come home to after a long day. This week, we present unto you a layered, textured, flavorful masterpiece of a bowl. In it you’ll find tender, soy-glazed broccoli, onion, and bell pepper on a bed of ginger-infused rice. Adorning the top is a perfectly fried egg, sesame seeds, and—wait for it—a drizzle of Sriracha mayo. One bite will have you feeling like the power lies on your siiiiiiide.
Ingredients
1 unit
Rice
1 unit
Yellow Onion
1 unit
Broccoli
1 unit
Sweet Soy Glaze
(Contains: Soy, Sesame, Wheat)
1 unit
Sesame Seeds
(Contains: Sesame)
1 unit
Ginger
1 unit
Bell Pepper
2 clove
Garlic
1 unit
Sriracha
1 unit
Soy Sauce
(Contains: Soy)
Not included in your delivery
2 tablespoon
Mayonnaise
(Contains: Eggs)
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
2 teaspoon
Cooking Oil
2 unit
Eggs
(Contains: Eggs)
Nutrition Values
Cooking Steps
Wash and dry produce. Peel and finely chop or grate ginger. Cut broccoli into bite-size pieces. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper. Peel and finely chop garlic.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. Stir in rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, onion, and bell pepper; season with salt and pepper. Cook, stirring, until lightly browned and tender, 4-6 minutes. Add garlic and remaining ginger; cook, stirring, until fragrant, 30 seconds. Stir in soy glaze, soy sauce, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until sauce has reduced and veggies are coated, 2-3 minutes. Stir in half the sesame seeds. Turn off heat; transfer veggies to a medium bowl. Wash out pan.
Meanwhile, in a small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) with as much Sriracha as you like. (Start with half the Sriracha, then taste and add more from there if you like things spicy!) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack two eggs (four eggs for 4 servings) into pan and cover. (For 4, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
Fluff rice with a fork and season with salt. Divide rice between bowls and top with veggies and fried eggs. Drizzle with as much Sriracha mayo as you like. Sprinkle with remaining sesame seeds.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
