Fried rice with leeks
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 683, total fat 44 G., saturated fats 7 G., proteins 10 G., carbohydrates 63 G., fiber 2 G., cholesterol 138 mg, sodium 533 mg, sugar 4 G.
Calories 683, total fat 44 G., saturated fats 7 G., proteins 10 G., carbohydrates 63 G., fiber 2 G., cholesterol 138 mg, sodium 533 mg, sugar 4 G.
Even if you don't have any fresh seasonal vegetables on hand other than onions, you can still make a delicious vegetarian dish the whole family will love. This recipe uses four popular types of onions: onions, shallots, green onions, and leeks. Molly Yeh sautés them together in butter until a fragrant, sweet-and-spicy onion mixture is created, then stir-fries them with rice and scrambled eggs and serves as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons unsalted butter
- 0.5 cup finely chopped shallots
- 1/2 cup finely chopped green onions, set aside 1 tablespoon of the dark green pieces for serving
- 1.5 cups finely chopped leeks, white and light green parts
- 1.5 cups finely chopped onion
- 4 large eggs, beaten
- 4 cloves garlic, crushed
- 1 tbsp. chopped fresh ginger
- 2 cups of boiled brown or white rice
- 1 part Sriracha sauce and 3 parts mayonnaise (or mayonnaise with Sriracha sauce) for serving
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Cooking the dish according to the recipe:
- In a large skillet over medium heat, melt the butter. Add the onion and a good pinch of salt and cook, stirring, until the onion is soft and fragrant, 12–15 minutes.
- Meanwhile, heat a separate frying pan over medium-high heat and lightly oil the bottom. Once hot, add the eggs and cook, stirring gently with a silicone spatula, until almost set.
- Remove the eggs from the heat, season with salt and pepper, chop coarsely, and set aside. Alternatively, you can cook the eggs in a large frying pan first, then add them, add butter, and fry the onion.
- Add the garlic and ginger to the onions and cook, stirring, for another 2 minutes. If the pan seems dry at any point, add a little more butter. Add the rice and fried egg and stir. Season the rice with salt to taste. Increase the heat to medium-high, spread the mixture evenly in the pan, and cook, without stirring, until the bottom is crispy, about 5 minutes. Serve with Sriracha sauce, mayonnaise, and the remaining green onions.
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