Seared Red Rice With Spinach, Mushrooms, Carrot and Egg Recipe

Name: Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons rice bran oil; 1 small or medium onion, sliced; 1 large carrot, peeled and cut in 2-inch-long julienne; 4 ounces tofu, patted dry and cut in 1/2-inch dice; 6 white or cremini mushrooms, cut in thick slices; 4 large garlic cloves, minced; 2 serrano chilies, minced; 1 generous bunch spinach (3/4 to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water; Salt and freshly ground pepper to taste; 2 eggs, beaten and seasoned with salt and pepper; 5 cups cooked red rice; 1 tablespoon fish sauce or soy sauce (more to taste, optional); 1 bunch scallions, both white and green parts, chopped (optional); Chopped cilantro; Thinly sliced cucumber; Lime wedges; Scallions; Fish sauce with hot chilies (nam pla prik)

Servings: persons

2 tablespoons rice bran oil
1 small or medium onion, sliced
1 large carrot, peeled and cut in 2-inch-long julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
6 white or cremini mushrooms, cut in thick slices
4 large garlic cloves, minced
2 serrano chilies, minced
1 generous bunch spinach (3/4 to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water
Salt and freshly ground pepper to taste
2 eggs, beaten and seasoned with salt and pepper
5 cups cooked red rice
1 tablespoon fish sauce or soy sauce (more to taste, optional)
1 bunch scallions, both white and green parts, chopped (optional)
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)

1
Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact.
2
Swirl in the oil and add the onion, carrot, tofu and mushrooms.
3
Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes.
4
Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach.
5
Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg.
6
Stir-fry until the egg is scrambled, and add the rice.
7
Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma.
8
Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.

1081

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons rice bran oil, 1 small or medium onion, sliced, 1 large carrot, peeled and cut in 2-inch-long julienne, 4 ounces tofu, patted dry and cut in 1/2-inch dice, and more.

Yes, Seared Red Rice With Spinach, Mushrooms, Carrot and Egg falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Red Rice With Spinach, Mushrooms, Carrot and Egg

How did you like this recipe?

Frequently Asked Questions