claire freehafer

ingredients

• 1 ½ c jasmine rice
• 8 oz mushrooms, thinly sliced
• 2 zucchinis, cut into ½-in half-moons
• 6 oz carrots, shaved into ribbons
• 4 scallions, thinly sliced
• 2 thumbs ginger, minced
• 10 tsp white wine vinegar
• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 2 tsp sriracha
• eggs
• 1 tbsp butter
• 2 tbsp sugar

instructions

1. melt butter in a small pot over medium-high heat. add ginger and cook, stirring, until fragrant, 30-60 seconds. stir in rice, 2¼ cups water, and a pinch of salt. bring to a boil, then cover and reduce to a low simmer. cook until rice is tender, 15-18 minutes.

2. in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to marinate. in a separate small bowl, combine sesame oil, soy sauce, 2 tbsp sugar, and up to 1 tsp sriracha.

3. heat a drizzle of oil in a large pan over medium-high heat. add carrot and season with salt and pepper. cook, stirring, until just tender, 3-4 minutes. transfer to a medium bowl. add zucchini and another drizzle of oil to pan. cook, stirring, until tender, 5-6 minutes. transfer to bowl with carrot. add mushrooms and another drizzle of oil to pan. cook, stirring, until tender, 3-5 minutes. season with salt and pepper. turn off heat; transfer to bowl with other veggies. wipe out pan.

4. heat 1 tbsp oil in pan used to cook veggies over medium heat. once hot, crack eggs into pan and cover. cook until whites are set but yolks are still runny, 3-4 minutes. season with salt.

5. fluff rice with a fork and season with salt and pepper; divide between bowls. arrange carrot, zucchini, and mushrooms on top. top with eggs and pickled scallion whites (draining first). drizzle with sauce and any remaining sriracha to taste. sprinkle with scallion greens and serve.