Journal

IN THE KITCHEN: ASIAN RICE & VEGGIE BOWL WITH EGGS & CHILI SAUCE

This week I have carefully planned out my meals leading up to the marathon on Sunday. The first few days of the week are more protein based. So last night I made a dish that is loaded with veggies, protein and fiber. This dish was taken from RealSimple’s February 2011 issue. This dish is loaded with textures and flavors, I did add some asparagus because I love the added crispiness.

INGREDIENTS

  • 2/3 cupĀ  short-grain brown rice (I use frozen rice already cooked, cuts cooking time)
  • 1/3 cup Thai sweet chili sauce
  • 3 to 4 tsp Sriracha or Asian chili-garlic sauce
  • ¾ tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 bunch broccoli, cut into florets
  • 2 red or yellow bell peppers, thinly sliced
  • 2 carrots, peeled and cut into thin sticks
  • 2 tbsp plus 1 tsp canola oil
  • 4 large eggs

If you choose to use uncooked rice, follow package instructions. In a small bowl combine the sweet chili sauce, Sriracha, sesame oil, and vinegar, set aside.

Meanwhile, heat over to 450. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers, and carrots on a large rimmed baking sheet; toss with 2 tbsp of the canola oil. Roast, tossing once until tender, 20-25 minutes.

Heat the remaining tsp of canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2-3 minutes for slightly runny yolks. Serve the vegetables and eggs over the rice and drizzle with the sauce.

{Photos by Me}