claire freehafer

ingredients

• 1.5 c jasmine rice
• 8 oz button mushrooms, thinly sliced
• 2 zucchini, cut into ¼-inch-thick half-moons
• 6 oz carrot, shaved into ribbons
• 2 scallions, thinly sliced, separated
• 1 thumb ginger, minced
• 5 tsp white wine vinegar
• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 1 tsp sriracha
• 4 eggs

instructions

1. using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core.

2. heat a drizzle of oil in a small pot over medium-high heat. add ginger and cook, stirring, until fragrant, 30 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. keep covered off heat until ready to serve.

3. while rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle. in a separate small bowl, combine sesame oil, soy sauce, 2 tbsp sugar, and up to half the sriracha.

4. heat a drizzle of oil in a large, preferably nonstick, 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. season with salt and pepper. 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 same bowl. wipe out pan.

5. heat a drizzle of oil in same pan over medium heat. once hot, crack eggs into pan and cover. fry eggs to preference. season with salt and pepper.

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