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Fried Eggs with Garlicky Green Rice
From NYT Cooking. Takes about 30 min and serves 4.
2 cups brown or white basmati or long-grain rice, rinsed and drained
½ teaspoon kosher salt, plus more for seasoning
2 tablespoons olive oil
4 large eggs
Black pepper
½ small bunch kale, stems removed and leaves finely chopped (about 1 packed cup) - chard, cabbage, escarole or endive will work well too
½ bunch fresh cilantro, stems discarded and leaves finely chopped (about 1 packed cup) - use any herbs you like
½ bunch fresh parsley, stems discarded and leaves finely chopped (about 1 packed cup) - use any herbs you like
4 garlic cloves, finely chopped - or 4-6 garlic scapes
1 jalapeño, seeded and finely chopped - or 1/2-1 teaspoon red pepper flakes
4 small pink radishes or 1 large watermelon radish, thinly sliced -. 1 carrot shredded, 1 kohlrabi or 2 small turnips thinly sliced
4 ounces cotija cheese or queso fresco -r mozzarella, feta or farmer cheese
2 limes, cut in wedges
Hot sauce, for serving (optional)
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.