A few months ago while the boy and I were in Santa Barbara for Fiesta we had the most delicious fried rice. It was after a long night of enjoying live music and a few beverages and it was a mutual consensus that we all needed a little food! The small yet obviously local-favorite restaurant was serving up a variety of delicious meals, including this Tri-Tip and poached egg fried rice. 

I can honestly say this is one of my new  favorite dishes of all time! The taste of the poached egg and yoke mixed with with the warm rice is incredibly savory not to mention the Sriracha add the perfect amount of kick! 

INGREDIENTS:

SERVES 4

2 C Long Grain White Rice (Cooked & Chilled)
4 Lrg Eggs, poached (1 per each serving)
4 oz. Tri-Tip (Cooked & cut into 1/2 inch)
2 Cloves Garlic (Chopped)
Cilantro (Chopped)
1/4 C Carrot (Diced)
1/4 C Green Onions (chopped)
1/2 C Onions (Diced)
1 Tbsp Vegetable oil
2 Tbsp Soy Sauce
2 Tbsp Sesame  Seeds
Sriracha Sauce
Salt & Pepper (to taste)

DIRECTIONS:

RICE:

Add vegetable oil to a large skillet and set over medium heat. Cook the onions, carrots and green onions until softened, set aside. Add the rice, soy sauce, sesame seeds, tri-tip, onions, carrots, and green onion to the pan and cook until the rice is warm and browned. 

Poached Egg:

Crack one egg into a small dish. This will help pouring the egg into the hot liquid, much easier! Gently pour the egg into the simmering water, starting near one edge of the pan. Repeat with the remaining egg(s). Gently simmer the eggs, using a slotted spoon to keep them separated, for 3 minutes if you like runny yolks or 5 minutes if you prefer the yolks more set.
Using the slotted spoon, gently remove the first egg you put into the water, blot it on a paper towel and transfer the top of your rice. Repeat with the remaining eggs.

To Serve:

After placing the poached egg to the top of your fried rice, top with chopped cilantro and Sriracha sauce. My favorite way to enjoy this meal is to break the egg and mix with the rice - it is truly incredible! 

xoxo,

Birdie