Sesame Soy Fried Rice with Carrots, Snap Peas and Fried Egg

There’s nothing quite like a warm bowl of fried rice to satisfy a comfort food craving. This vegetarian version brings together tender carrots, crisp snap peas and fluffy rice, all tossed in a savory-sweet sesame soy sauce. A fried egg on top adds richness, while a drizzle of sriracha mayo gives it a spicy kick.

This dish is a symphony of textures and flavors-crunchy vegetables, chewy rice, creamy yolk and a hint of heat. It’s quick enough for a weeknight but impressive enough to serve guests. Once you try it, you’ll find yourself making it again and again.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the microwavable rice according to package directions. Fluff with a fork and set aside.
2. While the rice cooks, prepare the vegetables: peel and grate the carrot, trim and halve the snap peas lengthwise, thinly slice the scallions, mince the garlic and peel and grate the ginger.
3. In a small bowl, whisk together the mayonnaise and sriracha to make the sriracha mayo. Set aside.
4. In another small bowl, combine the sweet soy glaze, rice wine vinegar and sugar. Stir until the sugar dissolves.
5. Heat 1 tablespoon cooking oil in a large nonstick skillet or wok over medium-high heat. Add the carrot and snap peas; cook, stirring, for 2-3 minutes until slightly tender. Add the garlic and ginger; cook 30 seconds until fragrant.
6. Add the cooked rice to the skillet, breaking up any clumps. Pour the soy glaze mixture over the rice and stir-fry for 2-3 minutes, until the rice is well coated and heated through. Remove from heat and stir in the sesame oil and half the scallions. Divide the fried rice between two bowls.
7. In the same skillet, heat a little more oil over medium heat. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 2-3 minutes. Place one fried egg on top of each bowl of rice.
8. Drizzle the sriracha mayo over the eggs and rice and garnish with the remaining scallions. Serve immediately.

Recipe Tips

FAQ

Can I use regular soy sauce instead of sweet soy glaze?

Yes, but the flavor will be less sweet and more salty. To mimic the glaze, mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey.

How do I prevent the rice from becoming mushy?

Use cold, day-old rice if possible. If using fresh rice, spread it on a tray and refrigerate for 15 minutes before stir-frying. Also, avoid overcooking the vegetables.

Can I add protein like chicken or shrimp?

Absolutely! Cook diced chicken or shrimp in the skillet before adding the vegetables, then proceed with the recipe. Adjust cooking times as needed.