Fried Rice with Wilted & Fresh Greens and Fried Hen Egg
- Heat a large skillet over high heat until smoking hot. Add about 3 tablespoons of oil, and swirl the pan to cover the surface.
- Add half of the rice, and cook, stirring, until crisp and browning. Remove to a bowl, and cook the other half in the same manner; once crispy, remove to the bowl.
- Wipe out the pan; then add 3 more tablespoons of oil, and again swirl to cover.
- Add the onions, garlic, ginger and celery, and cook, stirring continuously, for 1 to 2 minutes. (The pan will be very hot, so keep everything moving.)
- When the vegetables have become aromatic and have started to brown slightly, add 1½ cups of the watercress, arugula and spinach blend, and cook until just wilted.
- Add the rice back into the pan, and continue cooking, stirring the whole time, until the vegetables have lost their rawness.
- If desired, add the soy sauce (or tamari, for a gluten-free option) or else season with salt. Fold in the remaining greens, and set aside.
- In a medium nonstick pan, heat another tablespoon oil over medium heat. Crack the 2 eggs in, cooking over medium until completely set and cooked through, with runny, sunnyside-up yolks.
- Portion the fried rice onto bowls or plates. Garnish with the scallions and sesame seeds. Top each portion with a fried egg. Season the egg with kosher or flakey sea salt.
We’d love to hear your thoughts, ideas and comments on this recipe.