Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
All the Alliums Fried Rice
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 683
- Total Fat
- 44 g
- Saturated Fat
- 7 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 138 mg
- Sodium
- 533 mg
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 683
- Total Fat
- 44 g
- Saturated Fat
- 7 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 10 g
- Cholesterol
- 138 mg
- Sodium
- 533 mg
Ingredients
Directions
- In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
- Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions.
