Description
Fried Rice Salad with Veggies & Sunny Side Up Egg is a healthy, flavor‑packed bowl that combines crisp vegetables, seasoned rice, and a runny sunny‑side‑up egg for extra richness. It’s balanced, colorful, and perfect for a quick lunch, dinner, or meal prep.
Ingredients
Scale
- 2 cups cooked brown rice (cooled)
- 2 tablespoons olive oil or sesame oil
- 1 cup bell peppers, diced
- 1 cup carrots, shredded or diced
- 1 cup cucumber, diced
- 1 cup edamame, shelled and cooked
- 3 green onions, sliced
- 2–3 tablespoons low‑sodium soy sauce or tamari
- 1 tablespoon rice vinegar (optional)
- 1 teaspoon grated fresh ginger (optional)
- 2 eggs (for sunny side up)
- Salt and pepper, to taste
- Optional: sesame seeds, avocado slices, sriracha or chili sauce
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium‑high heat.
- Add bell peppers and carrots and sauté for 3–4 minutes until slightly softened.
- Add edamame and cooked rice, stirring to combine and heat through (about 2–3 minutes).
- Stir in soy sauce, rice vinegar, and ginger (if using). Mix well and remove from heat.
- Divide the rice and veggie mixture into bowls.
- In a separate non‑stick pan, heat the remaining oil over medium heat. Crack the eggs into the pan and cook sunny side up until the whites are set but yolks are still runny (about 2–3 minutes).
- Place one sunny side up egg on top of each rice salad bowl.
- Season with salt and pepper and garnish with green onions, sesame seeds, avocado slices, and optional sriracha if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course/Salad
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl with egg
- Calories: 420
- Sugar: 6g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 185mg