Stir-Fried Black Rice with Fried Egg and Roasted Broccoli
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This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!
Heat 1 Tbsp. oil in a large skillet over medium-high. Crack 2 eggs into skillet; season with salt. Cook until whites set around yolk and are golden around the edges but yolks are still runny, about 3 minutes. Transfer fried eggs to a plate.
Heat remaining 1 Tbsp. oil in same skillet. Add rice and cook, stirring, until grains no longer stick together, about 2 minutes. Toss in ¼ cup dressing; season with salt.
Divide rice between bowls and top with roasted broccoli, a fried egg, some nori mayonnaise, avocado, and cilantro. Drizzle with more dressing.
Nutritional ContentCalories (kcal) 870 Fat (g) 52 Saturated Fat (g) 17 Cholesterol (mg) 95 Carbohydrates (g) 92 Dietary Fiber (g) 18 Total Sugars (g) 5 Protein (g) 23 Sodium (mg) 330Reviews SectionThis recipe is off-the-charts delicious. A little prep on Sunday makes this a super easy dinner during the week. The flavors are so surprising and the egg makes this a nourishing vegetarian meal. Claire has done it again! 10,000 stars!!
- 1 ½ cups vegetable broth
- ¾ cup uncooked long-grain white rice
- 1 tablespoon margarine
- 1 tablespoon sesame seeds
- 2 tablespoons peanut oil
- ½ pound fresh asparagus, trimmed and cut into 1 inch pieces
- 1 large red bell pepper, cut into 1 inch pieces
- 1 large yellow onion, sliced
- 2 cups sliced mushrooms
- 2 teaspoons minced fresh ginger root
- 1 teaspoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.
Because of Cambodia's geography rice and fish, especially freshwater fish, are the two most important sources of nutrients in the Cambodian diet.  Rice is the staple food of Cambodia, and it is part of every meal, both as an accompaniment an ingredient for many dishes. According to the International Rice Research Institute, there are 2,000 rice varieties indigenous to Cambodia that were developed over centuries by Cambodian rice farmers.  The Phka rumduol variety has even been regarded as one of the best rice in the world for many years in a row. 
Due to the sustained historic interaction and shared influences, Cambodian cuisine has many similarities with its neighbouring Southeast Asian cuisines of Thailand, Laos, Vietnam, and Indonesia.  During the Khmer Empire era from 9th to 15th century the Khmer palace food developed into a refined royal cuisine. After the defeat of the Khmer empire and the Fall of Angkor in 1353 and 1431  the Khmer royal cooks were brought to the Ayutthaya Kingdom  where they had a strong influence on the Thai royal cuisine.  The original Khmer palace recipes were modified in Ayutthaya Kingdom, where during the reign of King Narai they also acquired a Portuguese influence, and eventually reintroduced back into Cambodia.  Both Thai and Khmer royal cuisines used special flavouring pastes made out of various herbs and spices that were added to curries, soups, and stews. 
Nowadays, the flavour principles of many Khmer dishes, such as sour fish soups, stews and coconut-based curries, including fish amok, are similar to Central Thai cuisine, although Khmer dishes contain much less chilli and sugar. Khmer, Northeast Thai and Lao cuisines have relatively less in common, however, they all utilize a fermented fish paste in their cooking (called prahok in Khmer, pla ra in Thai and padaek in Lao).  One of the common misconceptions about Cambodian cuisine is that it is just a milder form of Thai cuisine,  however, Khmer dishes generally make greater use of aromatic spices, such as cardamom, star anise, cloves, nutmeg, lemongrass, ginger, galangal, coriander, and wild lime leaves. 
With Vietnamese and Lao cuisine it shares the French influence as Vietnam, Laos and Cambodia were all part of the French Indochina. By Vietnamese cuisine Cambodian cuisine was influenced when Cambodia was under Vietnamese control from 1979 to 1989, but overall, Cambodian dishes are usually less salty than Vietnamese dishes.  Historically, Cambodian cuisine has drawn upon elements from Chinese cuisine as well, adopting an extensive use of noodles, for example. The Chinese began arriving in the 13th century, with Chinese migration accelerating during the French Indochina period. Coconut-based curries ( ការី , kaarii), on the other hand, as well as boiled red and white sweets show a trace of Indianization.  In the 16th century, the Portuguese and Spanish began introducing various new food crops, such as tomatoes, papaya, pineapple, corn, potato, sweet potato, cassava and chilli from the New World  that were incorporated into local dishes. In addition to that, the French introduced pâté, salads, wine, coffee, and asparagus. 
One legacy of French cuisine, the baguette—known as nom pang in Khmer— nowadays is ubiquitous throughout Cambodia. Freshly buttered baguettes are made into sandwiches (nom pang) and may be stuffed with slices of ham or any number of grilled meats, pâté (num pang pâté), tinned sardines, eggs and Kampot pepper, similar to Vietnamese bánh mì. The war and famine in the 1970s and 1980s greatly affected the transmission of Cambodian traditional culinary knowledge. 
In Cambodian just like other Southeast Asian meals, all dishes are served and eaten simultaneously, as opposed to the European course-based meal format. A meal will usually include steamed rice and a soup served with a number of side dishes. While steamed rice and soups are usually served hot, side dishes may be served at room temperature. The balance of flavour and satisfaction of individual preferences are achieved by combining the individual dishes and rice. 
In the United States Edit
Since the late 1970s, approximately 200,000 Cambodians have settled in the United States of America, nearly half in Southern California, fleeing the Khmer Rouge and the following economic and political turmoil in Cambodia. Cambodian Americans own about 9,000 businesses, predominantly restaurants and grocery stores catering to the local Cambodian American community. Interestingly, Cambodian Americans own around 90% of the 5,000 independently owned doughnut shops in California.  The most successful of them was Ted Ngoy who at the peak of his success owned about 70 doughnut shops in California and was nicknamed "The Donut King". 
Over time the food cooked by Cambodians in the United States developed into a distinct Cambodian American variety. Meat, especially beef and chicken, plays a much more central role in Cambodian American meals, which also make much more extensive use of tomatoes and corn. The food of second and third generation Cambodian Americans has become more Americanized. Cambodian cuisine is not well known within the United States and is usually compared to Thai food by many Americans. Most Cambodian restaurants are located in cities with a significant Cambodian population, such as Lowell, Massachusetts, Long Beach, California and Seattle, Washington. Some of the Cambodian-owned restaurants, however, serve other Asian cuisines, especially Thai and Chinese,  whereas in the ones that serve Cambodian cuisine Chinese, Thai and Vietnamese-influenced dishes usually dominate over Khmer dishes. 
Long Beach, California has the most Cambodian restaurants in the U.S. – twenty two, including Phnom Penh Noodle House and Siem Reap Asian Cuisine. Some Cambodian-owned restaurants in the city, such as Little La Lune Cuisine and Crystal Thai Cambodian, serve Thai food, while others, such as Hak Heang or Golden Chinese Express, serve Chinese food.  Lowell, Massachusetts, has at least twenty Cambodian restaurants, among them Tepthida Khmer and Simply Khmer. Other notable Cambodian restaurants include Sok Sab Bai in Portland, as well as Phnom Penh Noodle House and Queen's Deli in Seattle. The most famous Cambodian restaurant in the U.S. is The Elephant Walk serving French-inspired Khmer cuisine.  It was opened in 1991 in Cambridge, Massachusetts by Longteine "Nyep" de Monteiro. The restaurant also created a cookbook of the same name, which is the first Cambodian American cookbook.  In 2000 a part of Central Long Beach was officially designated as Cambodia Town and since 2005 an annual parade and culture festival takes place there that also features Cambodian cooking and food. 
A Cambodian American restaurant gaining prominence recently has been Nyum Bai owned by Cambodian American chef Nite Yun. It started as a pop-up in San Francisco in 2013, before being moved to a kiosk in Emeryville, California and finally opened in a brick and mortar location in Fruitvale, Oakland, California in 2017.  In 2018 Nyum Bai was included in the 5th place of America's Best New Restaurants by the food magazine Bon Appétit,  while Yun was named one of the Best New Chefs by the Food & Wine magazine in 2019. 
Chinese Stir-Fried Tomatoes And Eggs
Short on time and ingredients? This dish is your saving grace. All you need is oil, salt, tomatoes, eggs&mdasheverything else is totally optional.
I grew up eating this dish, and it remains my favorite to this day. Mom makes it way better than I could&mdashit's just that magical touch that comes with time and love&mdashbut this dish is so forgiving and foolproof, there's no way you can mess this up.
I went with a 2:1 ratio by weight of tomato to egg and a simple seasoning trio of salt, black pepper, and white pepper. You can use any oil (or butter!), any spices, any kind of tomatoes. Even the amount of tomatoes, eggs, and garlic can change depending on what you like to eat.
If tomatoes aren't in season or you just don't feel good about the quality of the ones available at your supermarket, pick up some canned tomatoes and they'll be just as good (or even better)! Adding a bit of sugar will really perk up the sweet-salty umami flavors of the natural MSG content in tomatoes.
You can serve this with white rice or noodles, or just eat it as is. I've even plopped cooked chickpeas or some corn into my bowl and called it a night. There are no rules! You eat it how you want! It's delicious any way! I PROMISE!!
For more easy weeknight meals, check out these 80+ recipes! If you've made this, drop us a line down below and let us know how you liked it!
Ingredients of Stir-fried Exotic Oriental Vegetables
- 30 gm bok choy
- 30 gm broccoli
- 20 gm snow peas
- 30 gm mushroom
- 10 ml virgin olive oil
- 10 gm garlic
- 2 gm sugar
- 30 gm Chinese cabbage
- 20 gm asparagus
- 20 gm zucchini
- 20 gm carrot
- 15 ml oyster sauce
- 30 ml veg stock
- 3 ml sesame oil
- 1 teaspoon spring onions
How to make Stir-fried Exotic Oriental Vegetables
Step 1 Heat oil and fry garlic
To begin with the cooking process heat oil in a wok and add chopped garlic into it. Now saute for at least 30 seconds.
Step 2 Add vegetables
Add blanched vegetables into the wok. Then add oyster sauce, salt, broth powder, sugar and stock.
- 0.75 Cups Black Rice
- 120 Grams Turnips
- 2 Spring Onion
- 1 Bunch Chinese Broccoli
- 230 Grams Carrot
- 1 Ginger
- 2 Egg (pantry)
- 0.25 Cups YPI Mirin-Miso Sauce
Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook 27 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside.
While the rice cooks, preheat the oven to 230°C. Wash the fresh produce. Crack the eggs into a medium bowl beat until smooth. Cut off and discard the root ends of the spring onions thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the ends of the Chinese Broccoli stems roughly chop the Chinese Broccoli. Cut the carrots into 1cm-thick rounds. Trim off and discard the stem ends of the turnips medium dice the turnips. Peel and mince the ginger.
Roast the Carrots & Turnips:
While the rice continues to cook, place the carrots and turnips on a sheet pan. Drizzle with YPI Mirin-Miso Sauce toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until browned and tender.
Cook the Aromatics & Chinese Broccoli:
Once the carrots and turnips have roasted for about 15 minutes, in a large nonstick pan, heat 2 teaspoons of oil on medium-high until hot. Add the white bottoms of the spring onions and ginger cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Chinese Broccoli. Cook, stirring frequently, 2 to 3 minutes, or until wilted.
Add the Eggs & Roasted Vegetables:
Add the eggs and roasted carrots and turnips to the pan of aromatics and Chinese Broccoli. Cook, stirring frequently, 30 seconds to 1 minute, or until the eggs are cooked through.
Add the cooked rice and remaining YPI Mirin-Miso Sauce to the pan of eggs and vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through season with salt and pepper to taste. Divide the finished rice between dishes. Garnish with the green tops of the spring onions. Enjoy!
The Best Vegetable Fried Rice
I designed this recipe to work well in a regular skillet (preferably cast iron), since most of us don’t have woks at home.
The only tricky part, which really isn’t so difficult, is to cook the eggs, vegetables and rice separately, and combine them all at the end.
That way, each component will be cooked just right, and the vegetables and rice will get a chance to develop those delicious golden edges.
Delicious veggie fried rice, coming up! As always, please let me know how you like this recipe in the comments. I’m always so eager for your feedback.
Craving more? Check out my Thai pineapple fried rice. If you’re looking for more versatile recipes to use up the last of your vegetables, don’t miss this roundup.
Watch How to Make Vegetable Fried Rice
For the chicken, place the chicken into a bowl, add the light soy sauce and black pepper and toss well, then set aside.
Bring a pan of salted water to the boil, add the sprouting broccoli and cook for two minutes until just tender, then drain and set aside.
Heat a wok or large frying-pan over high heat until it is hot.
Add the oil, and when it is very hot and slightly smoking, add the chicken and stir-fry for 2-3 minutes or until golden-brown, and nearly cooked.
Remove the chicken from the wok and set aside.
Add the onion to the wok, along with the garlic, ginger and red pepper and stir-fry for three minutes.
Add the chicken and broccoli and toss through then add the sherry, sesame oil, soy sauce and chilli bean sauce and heat through, stirring to combine.
Mix the cornflour with one tablespoon of water, then stir into the sauce and heat until just thickened.
For the noodles, cook the noodles according to the pack instructions, then drain and toss with the sesame oil and spring onions.
To serve, pile the noodles onto the plate, then spoon the chicken over the top.
Broccoli and Mushroom Stir Fry
If you are passionate about the #MeatlessMonday initiative, this recipe is right up your alley. It consists of wholesome broccoli and mushrooms stir fried with soya sauce and balsamic vinegar, served on fluffy rice and sprinkled with poppy seeds. Simply put, this meal aims to be healthy, pure and &ndash well, meat free.
If you are, like me, kind of aware of what you put in your body &ndash you will quickly find that the internet are loaded with recipes, blogs and pins about clean eating, whole & raw food recipes and of course meat free, vegan and vegetarian recipe ideas.
Don&rsquot get me wrong, I am constantly aware of eating well, but we still eat meat. We try to eat more white meat than fatty red meat, and we try and buy free range, sustainable options. So, yeah, let&rsquos sustain our planets resources, ok?
Stir fry vegetables are probably the second best (other than grilled / roasted) for me, as I rarely get to actually serve veggies as a meal at our dinner table. Husband issues&hellipYou can literally add any other veggie you want to perk up your stir fry, endless options awaits. Enjoy!
Origin of Fried Rice
The exact origin of fried rice is unknown, but it’s earliest mention is believed to be in a book about Chinese cuisine from the Sui Dynasty (569-618). The story is that Emperor Yang Guang tasted the dish in Yangzhou and loved it so much that it became an imperial dish.
The standard recipe for Yangzhou fried rice includes rice, eggs, meat, fish, mushrooms, bamboo shoots, and peas. You can find a traditional (not vegan) recipe here.
Our plant-based version strays from traditional in terms of ingredients, but is similarly colorful and cooks the quinoa twice for a “fried” effect.
What To Serve With Vegetable Stir Fry
Want to turn this healthy vegetable stir fry into a full meal? Add a protein and a base!
- Chicken – If you have leftover baked chicken breast or shredded chicken, throw it into the vegetable stir fry sauce. Of course, you can also just make a chicken stir fry by starting out with raw chicken.
- Beef – You can use ground beef, or slice some steak into the stir fry. Flank steak or sirloin steak are great options.
- Shrimp – The method here would be similar to making zucchini noodle shrimp scampi.
- Rice – Definitely the most popular option for what to serve with stir fry! I serve mine with cauliflower rice.