Veggie Fried Rice with Shichimi Togarashi

Veggie Fried Rice with Shichimi Togarashi

With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. 

Fried rice works well with any number of seasonal vegetables. The main idea is to add some crisp and color. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.

Veggie Fried Rice with Shichimi Togarashi

Serves 2-3

Ingredients:

8 oz green beans (or seasonal vegetable of choice)
2 green onions
3 teaspoons sesame oil, divided
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
3 cups cold cooked jasmine rice
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1/2 cup shredded carrots
1/2 cup shredded cabbage 
1 tablespoon rice wine vinegar
2 1/2 teaspoons Shichimi Togarashi, divided
2 eggs
Flake salt

Directions:

Slice the green beans on the diagonal into 2” pieces. Slice the dark green part of the green onions the same way. Thinly slice the light parts of the green onions.

Add 1 tablespoon canola oil and 1 teaspoon sesame oil to a deep nonstick skillet over medium-high heat. Add the garlic, ginger and the light parts of the green onion. Stir for about a minute, then add the green beans and season with a pinch of flake salt. Sauté until tender, about 3 to 4 minutes.

Add the soy sauce, hoisin sauce and the cooked rice to the pan. Cook, stirring to break up clumps and scraping up any bits that stick to the pan, about 3 to 4 minutes. 

Stir in the cabbage, carrots and the dark parts of the green onion and cook for about 1 minute more until heated through. Remove from heat. Drizzle with 2 teaspoons rice wine vinegar. Taste and more soy sauce or vinegar if necessary.

Sprinkle 1-2 teaspoons of Shichimi Togarashi on top and stir to combine. Taste and add more Shichimi if desired (it’s got some kick!)

In another skillet, heat 2 teaspoons sesame oil over medium heat. Crack the eggs. Season with a pinch of flake salt and ½ teaspoon of Shichimi Togarashi. Cook until the whites are fully cooked.

Divide the rice mixture into two bowls and top each with a fried egg. Sprinkle a little more Shichimi Togarashi on each if desired.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Sweet Potato Salad with Umami Sea Salt Vinaigrette
Sweet Potato Salad with Umami Sea Salt Vinaigrette

A sweet and savory salad that is packed with flavor! This meal-worthy salad is full of fresh herbs, protein-rich hemp seeds, and salty feta cheese.

Continue Reading

Crispy Chicken Thighs and Potatoes with Baharat and Lemon
Crispy Chicken Thighs and Potatoes with Baharat and Lemon

1 Comment

We love the classic comfort dish of roast chicken thighs, especially because there are so many delicious iterations. 

Continue Reading

All Purpose Seasoning Mushroom Lentil Burgers
All Purpose Seasoning Mushroom Lentil Burgers

2 Comments

Say goodbye to your store bought veggie burger, and hello to your new staple, a hearty mushroom and lentil burger that is packed with flavor.

Continue Reading