Green Rice and Eggs

The memories we carry around with us over the years are a strange thing.  Why these certain instances, flavors, smells are the ones chosen to be a part of us, becoming some vivid but distorted badges of our sense of self is a puzzle.

Just like egg and pea fried rice.

I remember distinctly that this was a signature dish from my kindergarten cafeteria.  Why was this a signature dish? What did the other kids think of it?  How did I fall in love with it?

No idea.

But I do know for a fact that I was infatuated with the stuff to the point that I would beg my mom to re-create it at home.

Something about all the little pieces of oily rice, sweet peas, and sponge-y egg all jumbled together was infinitely appealing to my 5 year old self, and although I'm sure its not the worst thing a kid could've asked for dinner I've since learned it's not the healthiest choice.

Thus, in honor of the kindergarten me and spring green blooms, I offer a slightly cleaned up version.

The rice is short grain and cooked in a risotto-esque style to give it the same satisfying sauciness, tossed with leeks, kale, and (of course) peas to give it a healthy dose of veggies, then topped with sliced radish for a little crunch and a soft boiled egg for a little creaminess and protein.

Twenty years later and it still sings to my inner child - hope you enjoy!

Green Rice and Eggs

Ingredients

• 3 cloves garlic, minced
• 1/4 jalapeno, minced (optional)
• 1 1/3 c medium or short grain rice
• 2 t salt
• black pepper as desired
• 4+ c water or broth
• Coconut oil as needed
• 1/2 c frozen green peas, thawed
• 1 c leeks, thinly sliced
• 2 c kale, finely chopped
• 1-2 T grated Parmesan (optional)

Toppings:

• 1 soft boiled egg per serving
• Radish, thinly sliced

Combine:

For the toppings and veggies:

1. Prep all of your ingredients so they are ready to go when you are ready to be mixed in right when you need them.
2. Fill a small pot 3/4 of the way with water, add a tablespoon of salt, place on a burner to the side for now.  Also keep a small skillet handy.
3. When the rice is almost done (softening but still a little hard in the center) bring the water to a boil and heat 1 tablespoon of oil in the skillet over medium-low heat.
4. Soft cook the eggs you are using.  Meanwhile cook the leeks for 1-2 minutes, then add the peas and kale and cook until the greens are just wilted and brightened in color.

For the rice:

1. Heat 2-3 tablespoons of oil in a separate large skillet over medium heat, then add the garlic and jalapeno when shimmering or bubbling respectively.
2. Saute them for a minute while using a medium-large spatula to stir them often and making sure they don't burn or brown at all.
3. Add the rice, salt, and pepper to the pan and continue to saute for 2-3 minutes while continuing to stir often.  Again you don't want the rice to stick to the pan or burn at all, you just want to make sure it is coated well with the oil and give the seasonings a chance to soak into the rice.
4. Add in 1/2 a cup of water or broth and stir while letting it evaporate - this will happen pretty quickly.
5. Add in 1 full cup of liquid.  Use the spatula to gently fold the rice into itself, when most of the liquid has cooked off add another 1/2 cup.
6. Add another two 1/2 cups in this method then test the texture of the rice.  It should be softening but still be a little hard in the center - this means you will have about 1 or 2 more additions of liquid until it is ready.
7. Add another 1/2 cup of liquid to the rice and let it cook off.  Test it again to see if it is to your liking, if not continue adding liquid half a cup at a time until it is ready.
8. When the rice is soft but sturdy and all of the liquid is cooked off, fold in the veggies and cheese (if using).
9. Top with a soft or medium boiled egg and slices of radish.
10. Enjoy!