Home Care in Sacramento and Stockton CA: Fry Rice Bowl


1T canola oil
2 med carrots, julienned
1 med zucchini, julienned
1/2c sliced baby Portobello mushrooms
1c bean sprouts
1c fresh baby spinach
1T water
1T reduced-sodium soy sauce
1T chili garlic sauce
4 lg eggs
1t sesame oil


  1. In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini, and mushrooms; cook and stir 3-5 minutes until carrots are crisp-tender. Add sprouts, spinach, water, soy & chili sauce; cook & stir just until spinach wilts. Remove from heat; keep warm.
  2. Place 2-3″ water in a skillet with high sides; bring to boil. Adjust heat to maintain a gentle simmer. One at a time, break cold eggs into a small bowl, hold close to simmering water & slip egg into water.
  3. Cook, uncovered, 2-3 minutes or until whites are completely set & yolks begin to thicken but are not hard. Use a slotted spoon to lift eggs out of water.
  4. Serve rice in bowls; top with vegetables. Drizzle with sesame oil & top each serving with a poached egg.

Yield: 4 servings

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