Turmeric Fried Veggie Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Ginger root

  Raw

  2 tbsp or 12g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Garlic

  Raw

  4 clove or 12g

• Brussels sprouts

  Raw

  8 sprout or 152g

• Water

  Plain, clean water

  3 tbsp or 44g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Carrots

  Raw

  2 medium or 122g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Sauce, hot chile, sriracha

  2 tsp or 10g

Directions

1. Cook the rice according to package instructions and allow it to cool.
2. In a large frying pan or wok, heat half of the olive oil over medium heat.
3. Add the mushrooms and fry for 5 minutes until their moisture evaporates. Stir in the ginger, turmeric, chilies, garlic, and Brussels sprouts, and fry for an additional minute.
4. Add the cooked rice to the pan, stir well, and add water. Cover and cook for 1 minute, shaking occasionally to prevent sticking.
5. In a separate pan, fry the eggs in the remaining olive oil to your liking.
6. Remove the lid from the rice, stir in the scallions, carrot ribbons, and cilantro. Mix well to combine.
7. Serve the fried rice topped with fried eggs and a drizzle of sriracha sauce.

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