Ingredients
The following ingredients have 4 Servings
- 2 tablespoons unsalted butter
- 4 cups finely chopped onions of your choice: onions, shallots, leeks, scallions, ramps (we used onions, shallots, and green onions)
- 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 (use How to Cook Rice or Instant Pot method)
- Sriracha and mayonnaise (or Sriracha mayo), for serving
Instruction
- Finely chop the onions. If using, slice the green onions and slice the leeks. Mince the ginger.
- In a large skillet, melt the butter over medium heat. Add the onions 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 medium skillet over medium-high heat and coat the bottom with a thin layer of oil (or butter). 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 onions.)
- Add the garlic and ginger to the onions 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.
