Sometimes you get the weirdest ideas. And by you, I mean me.
It was middle o' the afternoon and I had a wicked hankering for fried rice. And salad.
Tail end of Winter here. Tip end of Spring. Which apparently translates to "eat comfort food" and "eat salad" all at the same time.
So brown rice was fried up with garlic and spring onions.
Almonds were toasted with sesame oil and smoked sea salt and pepper.
Eggs were poached.
Long ribbons of cucumber and spicy leaves of rocket were gathered.
Then all of it was bundled into a bowl of Winter-Spring glory.
Salad glory. It's what's for lunch. And prolly dinner, too.
Sizzling Spring Fried Rice Salad
2-3 servings | 15 minutes
- 2 Tbsp sesame oil
- 1/3 cup sliced almonds
- 1 Tbsp white vinegar
- 3 eggs
- 3 Tbsp olive oil
- 5 cloves garlic, very finely chopped
- 2 cups cooked brown rice
- 1 bunch green onions, diced
- 1 Tbsp soy sauce
- 3 cups baby arugula
- 1 medium cucumber, peeled into ribbons
- 2 Tbsp rice vinegar
- salt and pepper to taste
In a large saucepan or wok, heat 1 Tbsp sesame oil over medium-high heat. Toss in almonds. Salt and pepper generously and cook until toasted and browned. Transfer to a plate and set aside.
Fill a small pot with water. Bring to a boil. Add vinegar to the pot. Gently slide eggs into water. Cover and turn off heat. Allow eggs to sit for 3 minutes.
Add olive oil to the skillet, turn heat to high. Once hot, toss in garlic and saute until aromatic (about 30-60 seconds) then add brown rice. Fry until pieces begin to turn golden brown and rice is sizzling. Stir in green onions and soy sauce.
Toss fried rice with arugula and cucumber ribbons. Drizzle with 1 Tbsp of sesame oil, and rice vinegar. Top with sliced almonds. Transfer to serving bowls.
Gently remove eggs from water with a slotted spoon. Place atop salad on serving plates.
Salt and pepper to taste. Serve immediately and enjoy.