HANDS-ON 10 MIN | TOTAL 30 MIN

BY NICOLE MCLAUGHLIN

Broiling leftover rice and veggies instead of stir-frying makes for extra-crispy edges.

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Ingredients

¼ cup mayonnaise

1 Tbsp. sriracha

2 tsp. rice vinegar

1 small onion, chopped (½ cup)

1 medium carrot, chopped (½ cup)

1½ Tbsp. canola oil

5 cups cooked and chilled rice (see “Editor’s Tip”)

½ tsp. black pepper

¼ tsp. kosher salt

8 oz. small shrimp (51-60/lb.), peeled and deveined, tails on if desired

3 Tbsp. less-sodium soy sauce

¾ cup frozen green peas

2 cloves garlic, minced

4 eggs

2 Tbsp. water

⅓ cup chopped green onions

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1. Set oven rack about 6 inches from heat source; preheat broiler. For sriracha mayo, stir together mayonnaise, sriracha, and vinegar in a small bowl. Chill, covered, until ready to serve.

2. Toss onion and carrot with oil on a 10x15-inch baking sheet; spread into an even layer. Broil until edges are browned, about 5 minutes.

3. Add rice, ¼ tsp. pepper, and the salt to pan; toss to coat. Broil, stirring halfway through, until rice is just golden, 8 to 10 minutes. Meanwhile, toss together shrimp and 1 Tbsp. soy sauce in a medium bowl.

4. Add peas, garlic, and remaining 2 Tbsp. soy sauce to pan; toss to coat evenly. Spread mixture into an even layer. Remove shrimp from soy sauce using a slotted spoon; add shrimp to pan with rice mixture. Broil until shrimp are opaque, 4 to 6 minutes.

5. Meanwhile, heat a large nonstick skillet over medium heat. Coat skillet with cooking spray. Break eggs into skillet. Sprinkle with remaining ¼ tsp. pepper. Reduce heat to medium-low. Cook eggs until whites are set, 3 to 4 minutes. Add water to skillet. Cook, covered, until yolks are almost set, 30 seconds more.

6. Top rice mixture with eggs, drizzle with sriracha mayo, and sprinkle with green onions.

PER SERVING (1¼ CUPS RICE MIXTURE, 1 EGG, AND 1½ TBSP. SRIRACHA MAYO): 584 CAL; 21G FAT (4G SAT); 23G PRO; 73G CARB (3G FIBER, 5G SUGARS); 1,037MG SODIUM

Editor’s Tip: For 5 cups rice, bring 3½ cups water to a boil in a medium saucepan. Add 1⅔ cups long-grain white rice and ½ tsp. kosher salt. Reduce heat to low and simmer, covered, until water is absorbed, about 20 minutes. Spread in a shallow pan to cool quickly. Chill at least 1 hour before using.