Seared Red Rice With Spinach Mushrooms Carrot And Egg Recipes

CRISPY RICE WITH MUSHROOMS AND CARROTS

Crispy Rice with Mushrooms and Carrots image

Use our Simple White Rice as the base for this spicy dish that works for brunch, lunch, and dinner.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1 tablespoon hot sauce (such as Sriracha), plus more for serving
1 tablespoon soy sauce
1/4 teaspoon sugar
1/4 tablespoon sesame oil
1 tablespoon vegetable oil
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
Coarse salt
14 ounces shiitake or button mushrooms, thinly sliced
2 carrots, cut into thin strips or grated on the large holes of a box grater
3 cups Simple White Rice
4 large eggs, sunny side up, for serving

Steps:

In a small bowl, combine hot sauce, soy sauce, sugar, and sesame oil. In a large nonstick skillet, heat vegetable oil over medium. Add onion and garlic; season with salt. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add mushrooms and cook until softened, about 4 minutes. Add hot-sauce mixture and rice and cook, stirring, until warmed through, about 2 minutes.
Using the back of a spoon, flatten rice mixture and increase heat to high. Cook until bottom begins to brown and crisp, 2 to 4 minutes. Divide among four plates; top each with an egg and serve with more hot sauce if desired.

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