Thank you for your interest!
Thank you for your interest!
About the Recipe
Alliums have antioxidant and antimicrobial properties!
Ingredients
2 tablespoons unsalted butterÂ
1/2 cup finely chopped shallots Â
1/2 cup finely chopped scallions, reserving 1 tablespoon dark green parts for garnish Â
1 1/2 cups finely chopped leeks, white and light green parts Â
1 1/2 cups finely chopped onion Â
Kosher salt Â
Flavorless cooking oil
4 large eggs, beaten Â
Black pepper Â
4 cloves garlic, minced Â
1 tablespoon minced fresh ginger Â
2 cups cooked brown or white rice
Preparation
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 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.Â
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 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 remaining scallions.