Best Fried Eggs With Garlicky Green Rice Recipes

GARLIC AND EGG FRIED RICE

Garlic and Egg Fried Rice image

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

Ingredients

3 eggs
3 teaspoons fish sauce
sesame oil
1 tablespoon sesame oil
1 tablespoon vegetable oil
6 garlic cloves, minced
2 cups cooked rice, day old is best
3 teaspoons oyster sauce

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

FRIED EGGS WITH GARLICKY GREEN RICE

Fried Eggs With Garlicky Green Rice image

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

Ingredients

2 cups brown or white basmati or long-grain rice, rinsed and drained
1/2 teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil
4 large eggs
Black pepper
1/2 small bunch kale, stems removed and leaves finely chopped (about 1 packed cup)
1/2 bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup)
1/2 bunch fresh parsley, stems discarded and leaves finely chopped (about 1 packed cup)
4 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
4 small pink radishes or 1 large watermelon radish, thinly sliced
4 ounces cotija cheese or queso fresco
2 limes, cut in wedges
Hot sauce, for serving (optional)

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