Name: Crispy Rice With Ginger-Citrus Celery Salad
Yield: 4 servings
Ingredients: 1 2" piece ginger, peeled, finely grated; 1 small garlic clove, finely grated; Juice of 1 orange; 2 tbsp. vegetable oil; 1Tbsp. coconut aminos or low-sodium soy sauce; 1 Tbsp. fresh lemon juice; ¼ tsp. toasted sesame oil; Kosher salt; 1 medium head of broccoli; 6 Tbsp. (or more) vegetable oil, divided; Kosher salt; 2 cups chilled cooked brown rice; 4 large eggs; 3 celery stalks, thinly sliced on a steep diagonal; ½ cup cilantro leaves with tender stems; ½ cup mint leaves; Crushed red pepper flakes (for serving)

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Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie

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. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Recipe notes

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