Eggs With Garlicky Green Rice
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If you love a bowl dish then this is one for you. This dish can be customized in as many ways as you can think of. It is a great way to use up what veggies or leftovers you have in your refrigerator. You can use leftover rice or other grain you may have on hand. Although it is important to add the greens to your grains when they are hot. This gives the greens, peppers and garlic a chance to mellow and infuse your grains with their flavors. You can play around with how much garlic and heat you want from the peppers. Find what you have available for your veggie toppings. Here we used grilled corn, radish, micro-greens and avocado with a sprinkle of toasted pumpkin seeds. Then give everything a sqeeze of lime juice and some hot pepper sauce if you like. Personally, I think the dish is best with a poached egg on top.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
2 cups brown or white basmati or long-grain rice, rinsed and drained
½ teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil
4 large eggs
Black pepper
½ small bunch kale, stems removed and leaves finely chopped (about 1 packed cup)
½ bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup)
½ 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
assorted vegetables for toppings
1/4 cup toasted pumpkin seeds (optional)
2 limes, cut in wedges
Hot sauce, for serving (optional)
DIRECTIONS
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. Alternatively poach the eggs with our Perfect Poached Egg method.
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, veggies, seeds and greens of your choice, cheese and lime wedges. Serve with your hot sauce of choice.
