This is a leftover (brown) rice recipe. The dressing here is an excellent standard and the eggs are a necessary component. I'm iffy on the contribution of the celery but it was neutral at worst. Another BA recipe, their intro says: Leftover rice is ideal for this dish (and a great way to use up any takeout that’s hanging around), since fully chilled rice tends to be drier and will become crispier and browner in the skillet. To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it out like a pancake. Don’t touch until you hear it crackle! Finish with a sunny-side-up egg—or poach it if you don't mind the stovetop fuss.

Dressing

• 1 2“ piece ginger, peeled, finely grated (the most annoying thing BA does is measure ginger in inches)
• 1 small garlic clove, finely grated
• Juice of 1 orange
• 2 tbsp. vegetable oil
• 1 Tbsp. soy sauce
• 1 Tbsp. fresh lemon juice
• ¼ tsp. toasted sesame oil
• Kosher salt

Rice etc.

• 1 medium head broccoli
• 6T+ vegetable oil
• kosher salt
• 2c chilled cooked brown rice
• 4 large eggs
• 3 celery stalks thinly sliced on a large diagonal
• 1/2c cilantro leaves
• 1/2c mint leaves

1. Mix dressing and set aside.
2. Cut broccoli and stems as desired. Lightly cook and char in large nonstick with 2T oil, set aside.
3. Pour 2 Tbsp. oil into same pan and heat over medium-high. Once you see the first wisp of smoke, add rice and season lightly with salt. Using a spatula or spoon, press rice evenly into pan like a pancake. Rice will begin to crackle, but don’t fuss with it. When the crackling has died down almost completely, about 3 minutes, break rice into large pieces and turn over.
4. Add broccoli back in and cook until broccoli is tender and rice is crispy.
5. Fry eggs as desired. Meanwhile toss celery and herbs with 3T of dressing.
6. Serve rice topped with eggs, herb mix, and extra dressing.

originally submitted by jes_p on Feb 15, 2023