Crispy Rice With Mushrooms And Carrots Recipe

Ingredients

1 tablespoon hot sauce (such as Sriracha), plus more for serving

1 tablespoon soy sauce

1/4 teaspoon sugar

1/4 tablespoon sesame oil

1 tablespoon vegetable oil

1 medium yellow onion, thinly sliced

2 garlic cloves, minced

Coarse salt

14 ounces shiitake or button mushrooms, thinly sliced

2 carrots, cut into thin strips or grated on the large holes of a box grater

3 cups Simple White Rice

4 large eggs, sunny side up, for serving

Preparation

In a small bowl, combine hot sauce, soy sauce, sugar, and sesame oil. In a large nonstick skillet, heat vegetable oil over medium. Add onion and garlic; season with salt. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add mushrooms and cook until softened, about 4 minutes. Add hot-sauce mixture and rice and cook, stirring, until warmed through, about 2 minutes.

Using the back of a spoon, flatten rice mixture and increase heat to high. Cook until bottom begins to brown and crisp, 2 to 4 minutes. Divide among four plates; top each with an egg and serve with more hot sauce if desired.