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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).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Egg
(Contains Egg)
¾ cup
Jasmine Rice
1 tsp
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 tbsp
Sesame Oil
(Contains Sesame May contain Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
3 unit(s)
Shanghai Bok Choy
113 g
Mirepoix
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
¾ tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
56 g
Edamame
(Contains Soy)
2 tbsp
Spicy Mayo
(Contains Egg, Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.