New This Month

Crispy Rice with Mushrooms and Carrots

Use our Simple White Rice as the base for this spicy dish that works for brunch, lunch, and dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2010


  • 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


  1. 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.

  2. 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.

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