Vegetable Stir Fry with Poached Egg
Poaching eggs may seem daunting, but it's a terrific skill to master and one of the best ways we've found to get golden, silky ribbons of yolk running through fried rice. If poaching is too much, top with a fried egg, or crack an egg into the rice and saute with the rice and veggies like they do old-school style. Or, leave the egg off if you want to make a vegan meal.
This fried rice is vegetarian, but it's very easy to add meat to, especially if the meat is already cooked. Just shred it and add it at the end, to warm everything through. We strongly recommend preparing and chopping all of your vegetables before you even turn your stove on; once the stir fry is over heat, it's go time and you won't have a good opportunity to stop. When using a wok, it’s important to remember that the bottom will be the hottest part of the pan, and the sides are slightly cooler. Add uncooked ingredients to the center center of the wok and push the vegetables that have already been cooking to the side.
- 3 Cups cooked short grain rice
- 1 Tbsp ginger root, minced
- 4 Cloves garlic, minced
- ½ Cup onion, diced
- ¾ Cup mushrooms, sliced
- ¾ Cup carrot, cut into matchsticks
- 1 Cup Bok Choy, sliced
- ¾ Cup bell pepper, sliced
- ½ Cup bean sprouts or pea shoots
- 1 Tbsp Kecap Manis (sweet soy sauce)
- 3 eggs, poached
- 1 Avocado, sliced
- 1 Tbsp Everything Bagel Seasoning
- Sesame oil, for stir frying
- 1 tsp Vinegar, for poaching eggs
- Scallions, to garnish
- Bring a small pot of water to a simmer, and add vinegar. Heat sesame oil in wok to 375F.
- Add ginger, carrots, garlic, and onion to wok and cook for 2-3 minutes. Add bell peppers, bok choy, mushrooms, and sprouts and cook for another 2-3 minutes.
- Season with Everything Bagel Seasoning, and add rice. Add Kecap Manis and mix well. Pull rice up to the sides of the wok to keep warm while the egg is being poached.
- When egg is finished poaching, plate up rice and top with egg and avocado. Garnish with scallions and serve.
