GARLIC RICE WITH FRIED EGG
Eggs aren't just for breakfast! This delicious Garlic Rice with Fried Egg is made with sticky rice, a sweet soy drizzle, crispy fried garlic, and a sunny-side up egg on top. Break the yolk and mix everything together for delicious spoonfuls of savory, flavorful rice that makes a wonderful and different dinner from the norm!
Provided by Amy Nash
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Prepare sticky rice by soaking the rice and water in a medium saucepan for at least 30 minutes and up to 4 hours. Stir in the salt, then place on the stovetop over high heat. Bring to a boil, reduce the heat to medium-low and partially cover the pot with a lid set at a slight angle to vent some of the steam. Simmer without stirring for 10-15 minutes until all of the liquid has been absorbed. Remove from heat and cover securely with the lid to steam the rice for another 10 minutes.
- Meanwhile, add the oil and garlic to a small skillet, then place over medium heat. Cook, stirring frequently, just until the garlic begins to turn a light golden brown, about 3 minutes. Remove from heat immediately and transfer the garlic to a plate lined with paper towel using a slotted spoon.
- Fry the eggs sunny-side up by melting butter in a non-stick skillet over medium heat. Crack the eggs into the pan, then immediately reduce the heat to medium-low. Cover with a tight-fitting lid and cook for 2 1/2 to 3 minutes, just until the whites are set but the yolk is still runny and has not clouded over. Season with salt and pepper.
- Pile 1 cup of sticky rice on each plate, then sprinkle with the crispy fried garlic, chopped cilantro, and green onions. Drizzle with soy glaze, then top each mound of rice with a sunny-side up egg. Serve immediately. The yolks will combine with the soy glaze to create a sort of sauce for the rice when you break up the egg with a spoon.
Nutrition Facts : Calories 600 kcal, Carbohydrate 79 g, Protein 14 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 179 mg, Sodium 1233 mg, Sugar 1 g, TransFat 1 g, Fiber 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
FRIED EGGS WITH GARLICKY GREEN RICE
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.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- 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, radishes, cheese and lime wedges. Serve with your hot sauce of choice.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 12 grams, Carbohydrate 83 grams, Fat 21 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 596 milligrams, Sugar 2 grams, TransFat 0 grams
GARLIC AND EGG FRIED RICE
Make and share this Garlic and Egg Fried Rice recipe from Food.com.
Provided by JustJanS
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and fish sauce together, heat a wok and drizzle with sesame oil. Add the eggs and turn over the cooked egg-the raw stuff will flood to the outside. Keep cooking until you basically have an omellete shape of just cooked egg. Remove from the wok and set aside.
- Heat wok to hot, and add the tablespoon of sesame and the tablespoon of vegetable oil.Add the garlic and cook sir frying until opaque-don't burn it. Add the rice and toss over a high heat for a few minutes, then add the egg omlette breaking it up gently as you toss it through the rice. When the whole lot is hot, add the oyster sauce, toss through and serve.
Nutrition Facts : Calories 511.3, Fat 21.3, SaturatedFat 4.3, Cholesterol 279, Sodium 2179.1, Carbohydrate 62.5, Fiber 0.9, Sugar 0.7, Protein 15.6
TURKEY SILOG (GARLIC FRIED RICE WITH EGGS)
Silog, rice bathed in lots of garlic and crowned with a runny egg, is a hearty and essential part of any Filipino breakfast, and it comes together very quickly. For Chad and Chase Valencia, brothers and owners of the Filipino restaurant Lasa, in Los Angeles, the best time to make silog is the morning after Thanksgiving, when they top it with seared leftover turkey (or ham), and gravy to moisten the bits of rice. You're going to have to plan ahead for this recipe, as it's best made with day-old rice; freshly made rice won't get as crisp in the pan. And don't be intimidated by the amount of garlic here - it all mellows out, while still providing a potent punch. Chad notes that this dish will work in almost any nonstick pan, except for a steel or aluminum-bottomed pan; you could even use a well-seasoned cast-iron pan or wok.
Provided by Priya Krishna
Categories breakfast, grains and rice, main course
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the garlic fried rice: Heat a large nonstick pan (preferably 10 inches) over a medium-low flame, then add 6 tablespoons of the oil and garlic cloves. Season the cloves with a pinch of salt. Cook, turning the cloves occasionally, until they are brown and soft, 12 to 14 minutes.
- Remove half the oil and half the garlic cloves from the pan and set aside in a small heat-proof bowl. Using a rubber spatula or the back of a wooden spoon, smash the remaining garlic in the pan to an almost rough paste. Before the smashed garlic turns golden, crank up the heat, add half the rice and spread to cover the surface of the pan. It will pop and sizzle - that's good. Let sit for 30 seconds, then toss and mix the rice in the pan. Spread the rice out, then let sit again for another 30 seconds. Adjust the salt and transfer to a large plate. Lightly cover the plate with foil.
- Wipe out the pan, add the reserved garlic cloves and their oil and repeat with remaining rice.
- If using turkey and gravy, warm the gravy in a small saucepan over medium-low heat, stirring occasionally, until it's hot.
- Meanwhile, reheat the turkey (or ham): Wipe out the pan, return it to medium-high heat and add 1 tablespoon of oil. When the oil starts to smoke slightly, gently lay the meat in pan and sear until golden brown on both sides, about 2 minutes per side. (You may need to do this in batches, adding oil as needed.) Transfer to a plate and season with salt to taste. Cover with foil and wipe out the pan.
- Return the pan to medium-low heat and add 1 tablespoon of oil. Break eggs into pan and cook just until egg whites are fully set but the yolks are still runny. Season with salt to taste.
- To serve, place a few scoops of garlic fried rice on each plate. Layer seared turkey or ham slices on top of the rice. If you're using turkey, sauce the meat with a few spoonfuls of gravy. Top each serving with a fried egg.
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