Ingredients
2 packages (7.4 ounces each) ready-to-serve white sticky rice1 tablespoon plus 2 teaspoons canola oil, divided1 teaspoon reduced-sodium soy sauce2 cups thinly sliced Brussels sprouts1 cup julienned carrots1 medium sweet red pepper, julienned1/2 teaspoon sesame oil1/2 teaspoon salt1/8 teaspoon freshly ground pepper1 tablespoon water4 large eggsMinced fresh chivesAdditional pepper
Preparation
Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat 3 times.
In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm.
In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm.
In same pan, heat remaining canola oil over medium heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.
