Wild Rice and Veggie Bowl with eggs and chili sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Lundberg Wild Blend Brown Rice, 1 cup (dry)Chili Sauce, Sweet Red Thai Kitchen, 1/3 cupSriracha, 3 tsp Sesame Seed Oil, 3/4 tsp.Rice Vinegar, 1 tbsp Broccoli, 1 stalk (cut into florets)2 Red or Yellow Bell Pepper (thinly sliced)2 carrots (cut into thin sticks)Canola Oil, 2 tbsp + 1 tsp 4 large Eggs
1. Cook the rice accodring to the package directions (55 minutes). In a small bowl, combine the sweet chili sauce, Sriracha, sesame oil and vinegar; set aside.
2. Meanwhile, heat the oven to 450 F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers and carrots on a large rimmed baking sheet; toss with 2 tablespoons of canola oil. Roast, tossing once, until tender, 20-25 minutes.
3. Heat the remaining teaspoon of canola oil in a large non stick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2-3 minutes for slightly runny yolkss. Servce the vegetables and eggs over the rice and drizzle with the sauce.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CHANDRAHAYES.
2. Meanwhile, heat the oven to 450 F. After the rice has been cooking for 25 minutes, place the broccoli, bell peppers and carrots on a large rimmed baking sheet; toss with 2 tablespoons of canola oil. Roast, tossing once, until tender, 20-25 minutes.
3. Heat the remaining teaspoon of canola oil in a large non stick skillet over medium heat. Crack the eggs into the skillet and cook, covered, 2-3 minutes for slightly runny yolkss. Servce the vegetables and eggs over the rice and drizzle with the sauce.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CHANDRAHAYES.
Nutritional Info Amount Per Serving
- Calories: 430.1
- Total Fat: 19.7 g
- Cholesterol: 210.2 mg
- Sodium: 380.2 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 6.4 g
- Protein: 12.5 g
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