Cooking Instructions
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Step 1
Slice the
Zucchini (1)
in half lengthwise, then slice into half inch thick half moon slices. Set aside.
Step 2
Peel and cut the
Carrots (85 g)
into matchsticks.
Step 3
Remove the stem from the
Cremini Mushrooms (115 g)
and discard. Slice the mushrooms into half inch thick slices, and set aside.
Step 4
In a medium saucepan, add one cup of water and the
Basmati Rice (115 g)
and bring to a boil over medium-high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes. Remove from heat, fluff rice, and hold until plating.
Step 5
In a large saute pan over medium heat, add
Sesame Oil (30 mL)
. When hot, add the matchstick carrots and zucchini and cook for 2-3 minutes.
Step 6
Add the
Bamboo Shoots (115 g)
, mushrooms,
Salt (2 g)
, and
Ground Black Pepper (as needed)
. Remove from heat and keep warm for plating.
Step 7
Add the
Scallions (1 bunch)
,
Tamari Soy Sauce (30 mL)
, and ground black pepper to the rice. Stir to combine and keep warm for plating.
Step 8
In a medium non stick pan, heat
Vegetable Oil (5 mL)
over medium low heat. Carefully crack the
Eggs (2)
slowly into the pan next to one another, but not touching. Do not break the yolks! Season with a pinch of salt and pepper.
Step 9
Lower the heat to low, place a lid on the pan, and cook eggs for 2-3 minutes until the whites are set but the yolk is still runny. Remove pan from heat, and be ready to serve immediately. Do not overcook the yolks!
Step 10
In the center of two bowls, place the rice mixture. Place the vegetable mixture on top. Set fried egg directly on top.
Step 11
Serve with
Sriracha (20 g)
on the side.
