All the Alliums Fried Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 683
- Total Fat
- 44
- Saturated Fat
- 7
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 138
- Sodium
- 533
- Total: 45 min
- Active: 35 min
Ingredients
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1/2 cup finely chopped scallions, reserving 1 tablespoon dark green parts for garnish
1 1/2 cups finely chopped leeks, white and light green parts
1 1/2 cups finely chopped onion
Kosher salt
Flavorless oil
4 large eggs, beaten
Black pepper
4 cloves garlic, minced
1 tablespoon minced fresh ginger
2 cups cooked brown or white rice
1 part Sriracha and 3 parts mayonnaise (or Sriracha mayo), for serving
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.