Fried Rice with Wilted & Fresh Greens and Fried Hen Egg

  1. Heat a large skillet over high heat until smoking hot. Add about 3 tablespoons of oil, and swirl the pan to cover the surface.
  2. 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.
  3. Wipe out the pan; then add 3 more tablespoons of oil, and again swirl to cover.
  4. 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.)
  5. 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.
  6. Add the rice back into the pan, and continue cooking, stirring the whole time, until the vegetables have lost their rawness.
  7. 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.
  8. 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.
  9. 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.

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