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Fried Rice & Southern Greens

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Ingredients
  

  • 2 tablespoons oil
  • 1 Vidalia onion, diced
  • 4 cups torn greens
  • 2 teaspoons minced fresh ginger
  • 1 clove garlic, minced
  • 2 cups leftover white rice
  • 1 teaspoon sesame oil
  • 1-2 tablespoons sambal *
  • 1-2 tablespoons kecap manis *
  • 1-2 tablespoons fish sauce optional
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 jalapeño, sliced (optional topping)
  • furikake or toasted sesame seeds (optional topping)
  • sliced green onions (optional topping)
  • lemon wedges (optional)

Instructions
 

  • Heat the oil in a heavy-bottom skillet over medium high. Add the onion, stirring often, until translucent. Add the greens. Stir until the greens are completely wilted and start to get a little toasty on the edges, about 6 minutes. Add the ginger and garlic and stir for a minute before adding the rice. Add a tablespoon each of sambal and kecap manis. Stir occasionally, but give it long enough to allow the rice to stick a bit, and lower the heat as needed. Drizzle fish sauce over the rice, if using. Move the rice to the sides of the pan. Pour the sesame oil in the center. Add the eggs and give them a stir. Once they start to cook, slowly start stirring the rice in. Add the lemon juice. Once everything is incorporated and eggs are set, start tasting. If it needs more heat, add sambal. If it needs more funk & salt, add fish sauce. If it needs more sweet & salty, add more kecap manis. 
    Once perfect, transfer to plates and top with anything you like. We go for jalapeños, furikake, and sliced green onions. 

Notes

Sriracha or Cholula can work in place of sambal. Add to taste. If you can't find kecap manis, use a combination of soy sauce and brown sugar, added to taste.