Fried Eggs With Garlicky Green Rice Recipes

FRIED EGGS WITH GARLICKY GREEN RICE

Fried Eggs With Garlicky Green Rice image

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

Ingredients

2 cups brown or white basmati or long-grain rice, rinsed and drained
1/2 teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil
4 large eggs
Black pepper
1/2 small bunch kale, stems removed and leaves finely chopped (about 1 packed cup)
1/2 bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup)
1/2 bunch fresh parsley, stems discarded and leaves finely chopped (about 1 packed cup)
4 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
4 small pink radishes or 1 large watermelon radish, thinly sliced
4 ounces cotija cheese or queso fresco
2 limes, cut in wedges
Hot sauce, for serving (optional)

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

SPRING GREEN FRIED RICE & EGGS

Spring green fried rice & eggs image

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

Ingredients

1 tbsp vegetable oil
3 eggs , 1 beaten
bunch of spring onions , chopped into 3cm lengths, tops finely sliced to serve
1 green chilli , chopped
2cm chunk of ginger , grated
1 garlic clove , grated
150g spring greens , shredded
250g pouch of ready-cooked rice
1 ½ tbsp soy sauce , plus extra to taste
sesame seeds , toasted, to serve

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

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