Yield: 4 servings
Fried eggs are a simple vegetarian staple. But set them on top of garlicky kale- and herb-flecked rice, and they form a deeply satisfying supper. This recipe is endlessly customizable: Go with what you have — reheated leftover rice works equally well as a fresh pot — or use any whole grain you have. The secret here is locking flavor into the grains by stirring in garlic herbs while the rice is warm. To finish, be generous with the lime — the acid brings all the flavors up a notch — and play around with your tolerance for garlic and heat. Lastly, don't be afraid to raid your fridge: Avocado or leftover beans would be right at home here, too.
Ingredients
- 2cups brown or white basmati or long-grain rice, rinsed and drained
- ½teaspoon kosher salt, plus more for seasoning
- 2tablespoons olive oil
- 4large eggs
- Black pepper
- ½small bunch kale, stems removed and leaves finely chopped (about 1 packed cup)
- ½bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup)
- ½bunch fresh parsley, stems discarded and leaves finely chopped (about 1 packed cup)
- 4garlic cloves, finely chopped
- 1jalapeño, seeded and finely chopped
- 4small pink radishes or 1 large watermelon radish, thinly sliced
- 4ounces cotija cheese or queso fresco
- 2limes, cut in wedges
- Hot sauce, for serving (optional)
Instructions
- Cook rice with ½ 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.