Any type of fried rice is an efficient and fast way to cook those extra veggies with rice that I’m sure you have on hand. You can use leftover rice or cook a new pot the night before. Leeks in particular are a great alternative to using onions or shallots, except they’re a little bit sweeter. You can add hot peppers for an extra spice or an extra egg even. Makes a great breakfast dish with a side of sausage. Enjoy this very comforting and fresh take on fried rice!
Photo: Rex Miller
Ingredients
Serves 2
1/2 cup long-grain rice
3 TBS butter, divided
1 TBS vegetable oil
1 cup diced fresh shiitake mushrooms (you can substitute any mushroom you like)
1 heaping TBS minced ginger
1 cup thinly sliced leeks, white parts only
1/4 tsp red pepper flakes
1 tsp salt, divided
2 large eggs
2 tsp coarsely chopped fresh cilantro
Cook the rice according to the instructions, and let it sit uncovered in the refrigerator a minimum of an hour and up to overnight. This allows the rice to dehydrate slightly and will make it crispier in the end.
In a 10- to 12-inch sauté pan, heat 1 tablespoon of the butter and the vegetable oil over medium heat until foaming. Add the shiitakes. Shake the pan once and let the mushrooms sit and caramelize for 2 minutes. Drop in the ginger. Then add 1 tablespoon butter followed by the cooked rice. Press it into a thin layer over the surface area of the entire pan. Once you’ve pressed the rice out, leave it there, resisting the urge to shake or stir. To the top of the rice, add the garlic, leeks, chili flakes, and 1/2 teaspoon salt. After about 3 minutes, turn up a little rice on the edge of the pan with a spatula. Assuming it’s started to take on a slight golden color and crispy texture, stir in the ingredients that were sitting on top and press the rice down again into a homogenous layer. Let it go another 2 minutes before removing it from the heat.
Cook the eggs and serve: In a 10-inch cast- iron skillet or whatever pan you prefer for cooking eggs, heat the remaining 1 tablespoon butter over medium heat until foaming. Crack the eggs on opposite sides of the pan. Cook gently about 2 minutes, until the whites are set. Sprinkle the eggs with the remaining 1/2 teaspoon salt.
Fluff the rice and serve under a runny egg. Garnish with cilantro.
Recipe from Vivian Howard, Deep Run Roots
