SuperQuick Chili Fried Egg Bowls
with Veggie-Jumbled Rice
Eggs for dinner is always a great idea! Our fried eggs feature chilis and sesame seeds, giving our veggie-loaded sesame-scented rice a pop of flavour.
Ingredients: Bok choy • Jasmine rice • Mirepoix (carrot, onion, celery) • Grade A egg • Edamame (soy) • Sesame oil • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Sesame seeds • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Egg
(Contains: Egg)
¾ cup
Jasmine Rice
1 tsp
Chili Flakes
(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Sulphites, Mustard, Soy, Milk, Wheat, Egg, Gluten, Crustaceans, Fish)
3 unit(s)
Shanghai Bok Choy
113 g
Mirepoix
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Peanuts, Egg, Gluten)
½ tbsp
Soy Sauce
(Contains: Sulphites, Soy May contain traces of: Mustard, Milk, Sesame, Wheat, Egg, Fish)
¾ tsp
Garlic Salt
(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
56 g
Edamame
(Contains: Soy)
2 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Sulphites, Soy, Milk, Sesame, Wheat, Gluten, Crustaceans, Fish)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice and edamame to the boiling water, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Heat a large non-stick pan over medium heat.
- Add half the sesame oil, then 1/4 tsp (1/2 tsp) chili flakes and half the sesame seeds to the pan, then crack in two (four) eggs. Season with salt and pepper.
- Cover, and pan-fry, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! If you prefer it more set, cook 1 min more.)
- Transfer eggs to a plate. Cover to keep warm.
- Increase heat to medium-high.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring occasionally, until tender-crisp, 4-5 min.
- Add bok choy. Cook, stirring constantly, until tender-crisp, 2-3 min.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Transfer to a medium bowl.
- Fluff rice with a fork.
- Add remaining sesame oil to the same pan, then add rice, soy sauce and veggies. Cook, stirring often, until rice and veggies are well combined, 2-3 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Divide between plates, then top with chili eggs.
- Sprinkle over remaining sesame seeds.
- Drizzle over spicy mayo.
