Crispy Rice Patties With Vegetables & Eggs

• 2 packages (7.4 ounces each) ready-to-serve white sticky rice
• 1 tablespoon plus 2 teaspoons canola oil, divided
• 1 teaspoon reduced-sodium soy sauce
• 2 cups thinly sliced Brussels sprouts
• 1 cup julienned carrots
• 1 medium sweet red pepper, julienned
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon water
• 4 large eggs
• Minced fresh chives
• Additional pepper

1. 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 three times.
2. In a
3. , 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.
4. 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.
5. In same pan, heat remaining canola oil over medium heat. Break eggs, one 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.

ready, canola oil, soy sauce, brussels, carrots, sweet red pepper, sesame oil, salt, freshly ground pepper, water, eggs, fresh chives, pepper

Taken from www.tasteofhome.com/recipes/crispy-rice-patties-with-vegetables-eggs/ (may not work)