Simple Hoisin + Soy Fried Rice with Soft Boiled Egg
Few things do I love more than an Asian stir fry. Just so comforting & just about any veggies thrown in to a stir fry taste damn delicious when sauced up in a blend of garlic, soy sauce, & whatever other Asian flavors I’m working with. This weekend, the Friday feeling hit hard when all I wanted to do was dive in to a bowl Asian goodness - specifically something involving white rice that’s totally dredged in some sort of sticky, savory sauce. Decided fried rice was going to be the way to go, & Simple Hoisin + Soy Fried Rice with Soft Boiled Egg was going to be the way to go. Veggie loaded with kale + cauliflower (literally my favorite combo right now), & a fun mushroom side that’s become a favorite at our house. This is my ideal takeout inspired at-home meal that’s fancy in no way, + just so damn good.
I kept it simple + healthy. Naturally there was rice + egg, but the other additions were pretty minimal. Kale + cauliflower + household asian condiments. Pretty dang simple (and cheap!).
Soft boiled eggs
I’ve never made fried rice in my own kitchen, & I honestly never order it when we splurge on Thai takeout (which has been a somewhat frequent theme during this COVID thing). All I can say is that the craving for an amped up Asian rice bowl hit hard this particular evening, and I wanted to run with my feelings on this one. Except doing it my way means no cooked egg chunks mixed in with my veggies + rice. No no no. The “scrambled egg surprise” just is not it for me. Doing it my way means we’re soft boiling that egg, and letting that runny yolk drip into my main course and act as a secondary sauce.
The best thing I learned from the Pioneer Woman is soft boiling an egg (boil for 6 minutes and immediately in the ice bath), and I feel like it’s this “wow” topping for Asian meals. It just looks so pretty & kind of impressive on top of an at-home stir fry. & that runny yolk is something to be celebrated. Between a drizzle of sriracha + runny egg yolk + a solid stir fry sauce. The most perfect mixture. A winner every damn time.
Crispy rice bits
My favorite part of any cooked rice dish is the crispy rice bits. Those bottom of the pan crunchy bits that are lightly charred + the sauce has been kind of condensed in these spots. Chef’s kiss good! Throwing my cooked white rice in right at the end of cooking my stir, and doing so over a medium high heat, meant I got soft, pillowy bites of rice that was lightly sauced mixed with these super salty, savory Asian bites, and it’s just a fun surprise in the rice bowl.
Simple soy + hoisin sauce
A solid asian meal starts and ends with the sauce. Like if the sauce isn’t fire, I’m just not interested. & stir fry sauce can be simple + delicious. Soy sauce is always a solid (& in my opinion necessary) foundation, but soy sauce + fresh garlic + a teenie bit of hoisin is a real banger. Savory & distinctly Asian - it’s a perfect medley of flavors for an at-home stir fry style meal.
Hoisin is sweet, and I generally don’t love the stuff on its own. Or when it’s just the shining star of a meal. An ideal mixture for my palette is 1/3 c. soy + 3 tbsp hoisin. The whole “a little goes a long way concept” is the idea - just enough sweet ginger flavor to balance out the salty soy. The fresh garlic, kale, & cauliflower that cook all up in it are perfect little pairings - the bit of kale getting slightly charred + tender cauliflower just soaking up the sauce. So so yummy!
A perfect at-home rice bowl that was super tasty + a whole lot healthier than what I would have brought home from our fave Thai spot. & for a little variety I paired it with Black Pepper Mushrooms, because how could I not? They’re easy to make and so so perfect as a little “side” to just about any stir fry, & just a fun little veggie add-on for a little variety. So comforting and my kind of takeout inspired at-home meal.
For the fried rice
4 tbsp EVOO
1 head of cauliflower, cut into florets
Salt + pepper
3 cloves of garlic, smashed
1 bunch of kale, washed, stem removed, + roughly chopped
1/3 c. soy sauce
3 tbsp hoisin
1-2 tbsp chili garlic sauce (or sriracha)
2 eggs
1 bunch of scallions
Sesame seeds
Sriracha for serving
Preheat the oven to 400. Toss the cauliflower florets with half of the olive oil as well as a pinch salt and pepper + spread on a foil lined baking sheet. Bake for 35-45 minute (should have a slight char).
Place 2 cups of water in a sauce pan + bring to a boil. Add in the rice, stirring pretty vigorously, and letting it cook with bowling water for 2-3 minutes. Reduce the heat to medium low, give the rice another vigorous stir, cover and let the rice cook until it’s tender. Stir every 5-6 minutes (stirring will keep the rice from sticking to the bottom of the pan. If you need more sauce, add in another 2 tbsp soy + 1 tsp hoisin. Reduce the heat to low if necessary.
Place a large skillet over medium heat. Add in the remaining EVOO + garlic, toasting so it becomes fragrant. Add in the kale, covering to let cook for 3 minutes. Stir, cover, and cook another 2-3 minutes (you want the kale to wilted). Add in the soy + hoisin, and increase the heat to medium high. Bring the mixture to a simmer, letting the sauce thicken up for about 2 minutes. Stir in the chili garlic sauce. Reduce the heat to low + cover. When the cauliflower has finished cooked, add it to the pan and stir. Crank the heat to medium high + add in the rice. Cook for 4-5 minutes. Stir + turn the heat back to low, and cover.
Rinse the pan the rice was cooking in & fill with 2 cups water. Bring to boil, add in fresh eggs, and cook for 6 minutes exactly. Place the eggs in an ice bath, and lt sit for 2-3 minutes. Gently peel the eggs and set aside.
Place your bowls by scooping up the rice stir fry into bowls. Halve the cooked eggs and lay right on top, Nestle the mushrooms on the side. Top the whole thing with fresh scallions + sesame seeds. Always add a drizzle of sriracha.