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Egg Fried Rice with Quick Pickled Radish & Spicy Mayo Recipe

Egg Fried Rice with Quick Pickled Radish & Spicy Mayo recipe


This is a yummy rice bowl with fried eggs and tangy pickled radishes. It has a spicy mayo sauce that makes it extra tasty. You cook rice, make a sauce, pickle radishes, fry eggs, and put it all in a bowl to eat!


1 1/2 cups basmati rice
3 cups water
1/2 teaspoon salt
6 large eggs
1 tablespoon olive oil
6 medium radishes
1/4 cup white vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 cup mayonnaise
1 tablespoon sriracha sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons honey
1 small bunch cilantro
1 lime, cut into wedges


Rinse the basmati rice under cold water until the water runs clear. Transfer to a medium saucepan with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed, about 15-18 minutes. Remove from heat and let it stand, covered, for 5 minutes.
While the rice is cooking, wash and thinly slice the radishes. In a small bowl, combine white vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt to make the pickling liquid. Add the radishes to the pickling liquid, ensuring they are submerged, and set aside to quick pickle.
In a small bowl, mix together mayonnaise, sriracha sauce, soy sauce, sesame oil, and honey to create a spicy mayo sauce. Set aside.
Heat olive oil in a large skillet over medium heat. Crack the eggs into the skillet and fry to your preferred doneness.
Wash and chop the cilantro. Set aside for garnish.
To assemble the bowls, fluff the cooked rice with a fork and divide it among four bowls. Place a fried egg on top of the rice in each bowl.
Drain the pickled radishes and add them to the bowls.
Drizzle the spicy mayo sauce over the eggs and rice.
Garnish with chopped cilantro and serve with a wedge of lime on the side.

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