| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1/2 cup finely chopped scallions, reserving 1 tablespoon dark green parts for garnish
- 1 1/2 cups finely chopped leeks, white and light green parts
- 1 1/2 cups finely chopped onion
- 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
- 1 part Sriracha and 3 parts mayonnaise (or Sriracha mayo), for serving
Instructions
- In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate 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.)
- 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 and remaining scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 683 |
| Total Fat | 44 g |
| Saturated Fat | 7 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 138 mg |
| Sodium | 533 mg |
| Serving Size | 1 of 6 servings |
| Calories | 683 |
| Total Fat | 44 g |
| Saturated Fat | 7 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 138 mg |
| Sodium | 533 mg |
Reviews
Excellent! Better than I imagined! Thanks Molly!
I was cooking for only two. Used shallots and leeks only. I also added frozen peas to stretch my 3/4 c of leftover rice. Korean mayo and sriracha was awesome on top
At first I was a little skeptical about an all onion fried rice but this is absolutely delicious! I could not bring myself to add the mayonnaise but I did do the hot sauce which I really like. I’ve also added chicken and peas to mine. Great recipe!
So delicious
I made this exactly as written and it was delicious and buttery. It was perfectly sweet and savory, and my kids ate it up!
It’s a good base recipe but you don’t need all that sauce. I want to taste oriental not Mexican!! A soy sauce based sauce would be more fitting for “fried rice”.
So yummy!!!
going on my list of reliables. Love the flavor and texture. COLOR too!
Before making this for the first time, I would have SWORN that it was going to need some “doctoring”up, because the ingredient list was so simple, there was no sauce to make, and it didn’t call for any expensive bottles of Asian ingredients that I had to go out and buy. Well, I’ve made this dish several times now, and this recipe is just PERFECT as is. The only change I’ve ever made was to add some big, juicy shrimp that I happened to find on sale. Try it at least once without any additions or substitutions – if you’re anything like me, you’ll be impressed with how easy, perfect and delicious the dish turns out. Way to go, Molly – you’ve really got this whole cooking thing down!
Once the prep work is done, this recipe is super simple and packed with flavor! The onions really weren’t as strong as I thought they’d be and my husband followed the aroma like a hound.