Pesto Fried Rice
I feel like I can’t stop using pesto in everything, lately.
This asparagus may be the only recent physical proof, but trust me, I’ve been adding it everywhere I can possibly think to. And now I’ve really done it. I’ve trashed up fried rice. I think this weird pesto obsession is coming from a longing for summer…basil always makes me think of summer, and sun, and the beach, and a refreshing pool with a tropical drink…
BUT ANYWAYS… This is so good, though, and way too easy. All you really need is some leftover rice, whatever veggies you happen to have lying around, and some prepared pesto. I topped it with an egg because I have a freakish obsession with oozy egg yolk, but it would be so incredible with chicken, or even tofu for an easy vegan substitution. Actually, steak would be good too…and maybe fish…what I’m saying is, this dish is incredibly adaptable and will be awesome no matter what you put in it.
I’m not joking when I say this took my 10 minutes from start to finish, and I even used frozen edamame. Monday night dinner anyone?
I like to drown my serving in sriracha because I like to drown everything in sriracha. I’m pretty sure there is very little in this world that doesn’t benefit from that spicy chili sauce. I was about to say that probably not ice cream, but now I’m thinking I need to make a sriracha ice cream (seriously)… Talk me out of it? Or don’t, because the more I think about it, the more I’m convinced it could be the best idea, ever.
Ingredients
- 2 tsp olive oil
- 1/2 red bell pepper, chopped
- 1 garlic clove, minced
- 1/4 cup shredded carrots
- 1/4 cup edamame (I used frozen)
- 1 cup day old brown rice
- 3 tbsp prepared pesto
- 2 tsp olive oil
- 2 large eggs (use tofu for vegan)
- sriracha, to serve (optional)
Instructions
- Heat 2 teaspoons of olive oil in a large wok over medium-high heat.
- Add in the bell pepper and garlic and stir-fry for about 2-3 minutes minutes. Add in the carrots and edamame and stir-fry for about 3 more minutes until the edamame is thawed. Add in the rice and stir-fry until heated through. Turn off the heat and stir in the pesto.
- In a small frying pan, heat 1 teaspoon of olive oil over high heat. When the oil is hot, crack in egg in the pan, cover with a lid and cook until the top is set but the yolk is still runny. You want the white of the egg to look all bubbly, and the bottom should be fried to a brownish color (trust me, it's delicious). Repeat with the other egg.
- Distribute the fried rice between two bowl and top each with an egg. Serve, with sriracha, if desired.
Is this your kind of recipe? Then try these next:
Jean-Georges Vongerichten’s Ginger Fried Rice
Wheat Berry Risotto with Mushrooms and Peas Topped with an Egg
Ooh. I love the idea of pesto in rice. Do you prefer making your pesto or buying it?
I’m always all for homemade stuff over store bought, but sometime store-bought is so much easier, you know? Also, Whole foods sells awesome fresh pesto in their cheese department that is pretty close to perfect, in my opinion
The rice sounds delicious!
Thanks, Jessica!