Past Recipes
Spring Vegetable Fried Rice

Spring Vegetable Fried Rice with Shichimi Togarashi and Fried Egg

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Chef Liz works her takeout magic once again by recreating vegetable fried rice, this time with a seasonal spin. She infuses fluffy jasmine rice with shichimi togarashi (a Japanese spice blend), then crisps it in the pan with cabbage, carrots, and asparagus. Go ahead and break the sesame oil–fried egg over everything—that’s exactly what we did!

  • < 600 Calories
  • Vegetarian
  • Stovetop Only
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 440
  • Protein 15g
  • Total Carb 62g
  • Total Fat 14g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • asparagus
    • 8 ounces
    • asparagus
  • scallions
    • 2
    • scallions
  • ginger
    • 1/8 ounce
    • ginger
  • garlic
    • 2 cloves
    • garlic
  • sesame oil
    • 2 teaspoons
    • sesame oil
  • gluten-free soy sauce
    • 4 packets
    • gluten-free soy sauce
  • shredded red cabbage
    • 1/3 cup
    • shredded red cabbage
  • shredded carrots
    • 1/3 cup
    • shredded carrots
  • shichimi togarashi
    • 1/2 teaspoon
    • shichimi togarashi

What You’ll Need

  • canola oil
  • eggs
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large nonstick pan with lid
  • aluminum foil

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise on a diagonal into ½-inch pieces. Trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Trim and discard skin of ginger and mince. Mince garlic.

  3. Fry eggs

    Fry eggs

    Heat sesame oil in a large nonstick pan over medium heat. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more. Transfer eggs to a plate and cover with foil to keep warm until ready to serve, leaving oil behind in pan for the next step.

  4. Sauté aromatics and asparagus

    Sauté aromatics and asparagus

    Return pan from eggs to medium-high heat with 2 teaspoons canola oil. When oil is shimmering, add ginger, garlic, and scallion whites and light greens. Sauté, stirring frequently, until fragrant, 1 minute. Add asparagus and sauté, stirring, until tender, 3-4 minutes more.

  5. Finish vegetable fried rice

    Finish vegetable fried rice

    To pan with asparagus, still over medium-high heat, add soy sauce (use a pair of kitchen scissors to cut packets open together) and cooked rice, stirring to coat. Press rice down into a single layer and cook, without moving, until golden on bottom, 3-4 minutes. Remove pan from heat; stir in slaw mix and half of scallion dark greens to combine. Season with salt and pepper as desired.

  6. Plate vegetable fried rice

    Plate vegetable fried rice

    Divide spring vegetable fried rice between serving plates. Top with fried egg. Garnish with shichimi togarashi (it's spicy, so feel free to use less) and remaining scallion dark greens. Dig in!

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