Best 4 Fried Eggs With Garlicky Green Rice Recipes

GARLIC RICE WITH FRIED EGG

Steps:

• 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.

FRIED EGGS WITH GARLICKY GREEN RICE

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.

SPRING GREEN FRIED RICE & EGGS

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.

GREEN ONION GARLICKY WILD RICE

Steps:

• Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.