Vegetable Fried Rice with Broccoli, Carrots, & Spicy Pepper Sauce

Ingredients

• •1/2 cup jasmine rice
• •1/2 lb broccoli, roughly chopped
• •2 medium carrots, thinly sliced at an angle
• •1 1-inch piece ginger, peeled and finely chopped
• •2 scallions, thinly sliced, separate white and green parts
• •1 Tbsp white wine vinegar
• •1 Tbsp honey
• •1 bird's eye chile pepper, thinly sliced
• •2 Tbsp soy sauce
• •3 Tbsp sweet chili sauce
• •2 clove black garlic, peeled and roughly chopped
• •2 eggs

Steps

1. 1In a medium pot, combine the **rice**, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2. 2In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped **broccoli**; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the sliced **carrots**; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped **ginger** and sliced **white bottoms of the scallions**. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl; cover with aluminum foil to keep warm. Wipe out the pan.
3. 3While the vegetables cook, in a bowl, whisk together the **vinegar** and **honey**. Stir in the sliced **pepper**. Season with salt and pepper.
4. 4In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the **cooked rice** in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat; stir in the **soy sauce**, **sweet chili sauce**, and **chopped garlic**. Transfer to the bowl of cooked vegetables; stir to combine. Season with salt and pepper to taste. Cover with the foil to keep warm. Rinse and wipe out the pan.
5. 5In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the **eggs** into the pan; season with salt and pepper. Cook 3 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried rice topped with the fried eggs and as much of the sauce as you’d like, depending on how spicy you’d like the dish to be. Garnish with the **sliced green tops of the scallions**. Enjoy!