riz frit végétarien
40 minutes • 4 servings


This week, Sam Di Tommaso does it again with a vegetarian fried rice prepared with Calrose rice (sushi rice), bok choy, julienned carrots, edamame and eggs. All spiced up with our Chipotle Rum hot sauce and soy sauce. This Asian-inspired recipe can also be made in a wok.


  • 4 cups of previously cooked calrose rice (or other white rice of your choice)
  • 3 eggs
  • 3 tbsp. tbsp Chipotle Rum hot sauce
  • 6 baby bok choy (leaves removed from the core)
  • 1 cup julienned carrots
  • 1 small onion, diced
  • 1 cup precooked edamame
  • 4 tbsp. tablespoon of vegetable oil (2 times 2 tablespoons)
  • 1/4 cup soy sauce
  • Salt and pepper to taste


  1. Break the eggs into a bowl, add the Rum & Chipotle hot sauce. Beat the eggs and set aside.
  2. Over high heat, heat 2 tablespoons of oil and brown the bok choy, onions and carrots. Salt, pepper and set aside.
  3. In the same pan, heat 2 tablespoons of oil and pour in the egg mixture. Stir constantly with a wooden spoon to form filaments.
  4. When the egg is still a little runny, add the pre-cooked rice and stir to heat it until the egg is completely cooked.
  5. Add the reserved vegetables and sauté for 30 seconds.
  6. Remove from the heat, add the edamame and soy sauce then mix well until the soy sauce is well distributed.

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