yields: 4-6 servings
time: 35 minutes
active time: 10 minutes
4 cups cooked rice (leftover rice works great!)
1 bunch scallions, greens and whites separated, thinly sliced
2 large carrots, grated
1/2 cup peas (thawed if using frozen)
1 head baby bok choy, thinly sliced
4 oz. shiitake mushrooms, thinly sliced
1/4 cup this little goat went to southeast asia, plus more for topping
1 tbsp sesame oil
6 large eggs
2 tbsp toasted sesame seeds
hot sauce (such as sriracha or sambal), for serving (optional)
Preheat the oven to 450 degrees.
In a large bowl, combine the rice, scallions whites and light green parts (reserving the dark greens for topping), peas, carrots, bok choy, mushrooms, Southeast Asia sauce and sesame oil. Mix well to combine. Spread evenly onto a rimmed baking sheet and bake until the outer edges of the rice begin to crisp up, about 15-18 minutes.
Remove rice from the oven and toss using a spatula. Make 6 small indents in the rice and crack eggs into the holes. Continue baking until the eggs whites are set but yolks are still runny, about 5-7 minutes more.
Remove from the oven and finish with a sprinkle of toasted sesame seeds and reserved scallion greens. Drizzle with hot sauce and additional Southeast Asia sauce, if desired.