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All of the Alliums Fried Rice, from Molly on the Range

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Reprinted with permission from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm, by Molly Yeh (Rodale 2016).

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 4 cups finely chopped alliums of your choice: onions, shallots, leeks, scallions, ramps
  • Kosher salt
  • Flavorless oil
  • 4 large eggs, beaten
  • Black pepper
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 cups cooked brown or white rice
  • Sriracha and mayonnaise (or Sriracha mayo), for serving

Instructions

  1. In a large skillet or wok, melt the butter over medium heat. Add the alliums and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
  2. Meanwhile, heat a separate medium skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
  3. Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo.

Notes

I used 2 cups diced white onion, 1 cup sliced scallions, and 1 cup finely sliced leeks, to great effect; I also added just a smidge more rice, about 3 cups, to suit our personal preferences. In scrambling the eggs, I simply scrambled them into small pieces in the pan out of habit, rather than chopping later. I imagine you could chop them after or scramble them small in the pan and either way will work.

If you’d like a bit more protein in your fried rice, I love Alana’s iteration of Molly’s fried rice, which adds bacon and was my first introduction to the magic of this allium-heavy dish. I’ve also added diced chicken and (my family’s go-to) ham, and I think some shrimp would be fabulous, too. It’s hard to go wrong with this.

Finally, if you are fallible in the same way as me, you may want to keep an eye on the bottom of your rice and decrease the heat as needed, particularly if your skillet or wok has a thinner bottom. Thick-bottomed skillets like cast-iron will work better for a gradual crisp crust.

Find it online: https://tworedbowls.com/2016/09/21/all-of-the-alliums-fried-rice/