Food & Drink

Ginger and Collard Green Fried Rice

Yields 2 servings

Turn yesterday’s side dish into tonight’s supper with this recipe from Atlanta chef Todd Richards

By Kathleen Purvis

October/November 2018

photo: Hélene Dujardin

Ingredients

    • 1 bunch young collard greens (½ lb.)

    • 2 tbsp. vegetable oil, divided

    • 1 duck egg or extra-large chicken egg

    • Kosher salt, to taste

    • Freshly ground black pepper, to taste

    • 1 thinly sliced shallot

    • 2 garlic cloves, smashed and very thinly sliced

    • 1 (1-inch) piece of fresh ginger, peeled and grated (about 2 tsp.)

    • 3 tbsp. rice wine vinegar

    • 2 tbsp. reduced-sodium soy sauce

    • 1 tbsp. mirin

    • 2 cups cooked white rice

    • 1 tsp. sesame oil

  • For Garnish:

    • 4 green onions, thinly sliced

    • 1 jalapeño, thinly sliced

    • 1 tsp. sesame seeds

    • Lime wedges

    • Red pepper flakes

Preparation

  1. Fill a sink with cold water. On a nearby cutting board, stack 4 collard leaves on top of one another. Remove the stems with a sharp knife, then trim 2 inches from the bottom of each stem. Cut the remainder of the stems into 1/8-inch
    pieces. Cut the leaves into 2-inch squares. Repeat with remaining leaves. Rinse the leaves and stems in cold water. Drain.

  2. Heat 1 tablespoon of vegetable oil in a skillet over medium. Break the egg into the pan and cook 4 minutes, gently shaking the pan occasionally to ensure that the egg doesn’t stick. Sprinkle with salt and pepper. Turn the egg and cook 2 minutes longer. Transfer to a plate and keep warm.

  3. In the same skillet, heat the remaining tablespoon of vegetable oil. Add the shallot, garlic, and ginger. Cook, stirring occasionally, until shallot is translucent. Add the collard leaves and stems to the pan; cook, stirring constantly, 1 minute. Stir in the vinegar, then the soy sauce and mirin. Stir in the rice and cover. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat and let stand 2 minutes.

  4. Transfer the fried rice to a serving bowl, top with egg, and garnish with green onions, jalapeño slices, sesame seeds, lime wedges, and red pepper flakes.

Recipe from Todd Richards, author of Soul and chef at Richards’ Southern Fried

 

Click here to see more secret ingredient recipes from Southern chefs.

tags:

Related Stories:

Recipe

The Return of a Legendary Rye

A fabled whiskey makes a fanfared return

Recipe

A Gin Swizzle to Make You Kiss the Bartender

Pucker up to the subtly sweet-and-sour Mistle-Toe-Up, from the tropics-themed New Orleans eatery Mister Mao

Recipe

Ziggy’s Punch, a Taste of the Islands in Tampa

A West Indies–inspired punch from the new Tampa EDITION, the city’s first five-star hotel

Trending Stories:

20 Slideshow

Recipes

Best Southern Soup Recipes

A roundup of classic and modern dishes to celebrate the season—from gumbo to bisque and everything in between

Travel

Five Unique State Park Stays in the South

From cozy Texas cabins to a yurt in Virginia, these lodging options show how state parks have been upping their games

Food & Drink

Southern Kitchen Essentials According to Nathalie Dupree

In her downsizing move from Charleston to Raleigh, the celebrated Southern chef got down to the basics