This recipe is from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy ($27.95), by Amanda Haas.
- 4 tsp toasted sesame oil
- 1 carrot, peeled and cut into 1/4-inch matchsticks
- 1 zucchini, cut into 1/4-inch matchsticks
- 3 green onions, white and light green parts only, thinly sliced
- Kosher salt
- 2 cups sliced mushrooms, such as shiitake and cremini
- 1 garlic clove, peeled and minced
- 2 cups cooked brown rice or quinoa
- 1 Tbsp chopped basil
- 1 Tbsp chopped mint
- 1 tsp toasted sesame seeds
- 4 poached eggs
- Hot sauce, such as Sriracha, for serving (optional)
- In a large nonstick skillet over medium-high heat, warm 1 tsp of the sesame oil. Add the carrot, zucchini, and green onions, along with a pinch of salt. Cook, stirring frequently, until the vegetables have just browned and are crisp-tender, about 3 minutes. Remove the vegetables from the pan.
- Place the pan back over medium-high heat, add another 1 tsp sesame oil and allow the pan to get very hot. Add the mushrooms in one layer. Allow them to sit and get a nice crust before stirring, about 3 minutes, then add the garlic. Cook, stirring frequently, until the mushrooms have released their liquid and are well browned, about 2 minutes more.
- Remove the mushrooms from the pan.
- Place the pan back over medium-high heat and add the remaining 2 tsp sesame oil. Allow the pan to get very hot, then add the brown rice and spread it over the bottom of the pan. Let it crisp before breaking it up and stirring, about 2 minutes. Stir, then spread the rice over the bottom of the pan again and allow to crisp for 2 minutes more.
- Divide the rice between four bowls and top each serving with vegetables, fresh herbs, sesame seeds, and a poached egg. Add as much hot sauce as desired. Serve immediately!