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Sunny Side Up Veggie Bowl JENRON DESIGNS

Sunny Side Up Veggie Bowl

Course Dinner, Lunch, Main Course
Cuisine Asian
Keyword Rice, Vegtables
Servings 4 People
Calories 780kcal
Author Jennifer


  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
  • Air Fryer


  • 2 medium Carrots Peeled & sliced
  • 2 medium Peppers Any color, cut into strips
  • 16 oz Cremini Mushrooms
  • 4 Scallions Sliced and divided into white and green
  • 1 medium Zucchini half mooned
  • 2 pieces Ginger peeled and minced
  • 1 clove Garlic crushed and minced
  • 4 Eggs cooked sunny side up as topping
  • 2 1/4 cup Vegetable Stock
  • 1 1/2 cups Jasmine Rice
  • 4 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 2 tsp Sriracha
  • 2 tbsp Sugar
  • 1/4 cup White Wine Vinegar
  • 4 tsp Olive Oil
  • 1 tbsp Butter
  • Salt and Pepper to taste


  • Toss diced sweet potato, mushrooms, zucchini and peppers with a drizzle of oil, half the hoisin salt, and pepper. Roast in Air Fryer at 390 degrees, 15 minutes.
  • Melt 1 tbsp butter in Instant Pot on saute' add scallions and 2 tbsp ginger, garlic and cook, stirring, until fragrant, approximately 1 minute.
  • Add rice, 2ΒΌ cups vegetable stock and a pinch of salt. Cover and cook at high pressure rice setting 15 minutes. Allow to natural vent and keep covered off heat until ready to serve.
  • In a small bowl, combine scallion whites, vinegar, and a pinch of salt; set aside to pickle. In a separate small bowl, combine sesame oil, soy sauce, 2 tbsp sugar 2 tsp sriracha
  • Fluff rice with a fork and season divide between 4 bowls. Arrange carrot, mushrooms, zucchini and bell pepper on top.
  • Quickly fried up an egg sunny side up individually with a drizzle of olive oil, to set on top of each a plate as a garnish. Top with extra sriracha, scallion greens and remaining sesame seeds.