Egg Fried Rice with Ginger, Sriracha Mayo


During this time of isolation I’ve been working on a house to flip. I have an Interior Design background and since it’s not my nature to just sit at home, I bought a house to keep me busy. And busy it’s been. We closed April 30th and I have about a week still of work until it’s done completely. That being said, some nights when I get home I really don’t want to cook. Solution, order out… anyway, we ordered from our local Chinese Restaurant and as per normal there was a lot of leftover white rice. So for lunch the next day I made this… It was delicious!

Egg Fried Rice with Ginger, Sriracha Mayo
2 to 3 cups white rice
3 to 4 eggs beaten
1 leek cut into small pieces and cleaned thoroughly
1 sweet onion diced
1 cup sliced scallions, some dark greens reserved for garnish
1 red onion diced
1 Tbs fresh grated ginger
2 cloves minced garlic
1 Tbs Garlic Sriracha sauce
3 Tbs mayonnaise
2 Tbs coconut oil

Sauté all the onions in one tablespoon of the coconut oil low and slow, about 15 to 18 minutes. They need to be soft and tender. At about 9 minutes in, add the ginger and garlic. When it’s done, remove contents to a bowl. In the same skillet on low, cook the eggs until almost done; breaking them as you cook them into bite-sized pieces. Set the eggs aside. In a cast iron skillet, add the remaining coconut oil and bring the temperature of the pan to Medium High. Add the rice to the skillet and press down to ensure the bottom of the pan is crisping the rice. After about a minute move the rice around and press down again. Continue this process until you reach desired crispiness. Return the onion mixture to the skillet along with the eggs. In a small bowl, whisk the mayonnaise and sriracha together until smooth. Serve with a drizzle of the sauce on top and some extra sliced scallions for garnish! So Good!

Enjoy!

Heidi

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