SPRING GREEN FRIED RICE & EGGS
Get all your ingredients ready before you start making this rice, eggs and spring greens dish - once you start cooking it can be on the table in 10 mins
Provided by Elena Silcock
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat a splash of the oil in a large non-stick frying pan over a high heat. When hot, crack the eggs in and turn the heat down. This should make the eggs nice and crispy - without burning - while the yolks cook. Use a fish slice to remove, set aside on kitchen paper and cover with foil to keep warm.
- Add the remaining oil to the pan, then scatter in the chopped spring onions, chilli, ginger and garlic and gently fry until softened, about 2-3 mins. Tip in the beaten egg and leave for 30 seconds until just set, then mash up with a spoon. Tip in the spring greens with a splash of water and cook until wilted. Add the rice and soy sauce and mix everything together, then season and tip into two bowls. Top with the eggs, sliced spring onion and sesame seeds to serve.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.3 milligram of sodium
FRIED EGGS WITH GARLICKY GREEN RICE
Fried eggs are a simple vegetarian staple. But set them on top of garlicky kale- and herb-flecked rice, and they form a deeply satisfying supper. This recipe is endlessly customizable: Go with what you have - reheated leftover rice works equally well as a fresh pot - or use any whole grain you have. The secret here is locking flavor into the grains by stirring in garlic herbs while the rice is warm. To finish, be generous with the lime - the acid brings all the flavors up a notch - and play around with your tolerance for garlic and heat. Lastly, don't be afraid to raid your fridge: Avocado or leftover beans would be right at home here, too.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook rice with 1/2 teaspoon kosher salt according to package instructions. Set aside, covered, to steam.
- Meanwhile, heat the oil over medium in your largest skillet or griddle until glistening. Crack in the eggs and cook until golden-brown around the edges, about 2 minutes. Cover loosely using a lid or aluminum foil and cook until the whites are just set and the yolks are still runny but starting to set. (They'll break and mingle with the rice in a beautiful way.) Season with salt and pepper.
- While the eggs cook, fluff the cooked rice with a fork, then stir in the kale, cilantro and parsley. Add the garlic and jalapeño a little at a time and taste, adding more salt, garlic or jalapeño to your liking.
- Spoon rice into shallow bowls and top with the fried eggs, radishes, cheese and lime wedges. Serve with your hot sauce of choice.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 12 grams, Carbohydrate 83 grams, Fat 21 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 596 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN FRIED RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
- crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
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CRISPY GARLIC STICKY RICE WITH FRIED EGG - HOUSE OF NASH EATS
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5/5 (2)Total Time 1 hr 5 minsCategory DinnerCalories 600 per serving
- Prepare sticky rice by soaking the rice and water in a medium saucepan for at least 30 minutes and up to 4 hours. Stir in the salt, then place on the stovetop over high heat. Bring to a boil, reduce the heat to medium-low and partially cover the pot with a lid set at a slight angle to vent some of the steam. Simmer without stirring for 10-15 minutes until all of the liquid has been absorbed. Remove from heat and cover securely with the lid to steam the rice for another 10 minutes.
- Meanwhile, add the oil and garlic to a small skillet, then place over medium heat. Cook, stirring frequently, just until the garlic begins to turn a light golden brown, about 3 minutes. Remove from heat immediately and transfer the garlic to a plate lined with paper towel using a slotted spoon.
- Fry the eggs sunny-side up by melting butter in a non-stick skillet over medium heat. Crack the eggs into the pan, then immediately reduce the heat to medium-low. Cover with a tight-fitting lid and cook for 2 1/2 to 3 minutes, just until the whites are set but the yolk is still runny and has not clouded over. Season with salt and pepper.
- Pile 1 cup of sticky rice on each plate, then sprinkle with the crispy fried garlic, chopped cilantro, and green onions. Drizzle with soy glaze, then top each mound of rice with a sunny-side up egg. Serve immediately. The yolks will combine with the soy glaze to create a sort of sauce for the rice when you break up the egg with a spoon.
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