From Smitten Kitchen
Crispy Rice and Egg Bowl with Ginger-Scallion Vinaigrette
- Time
- 10 min
- Makes
- Servings: 4
- Ingredients
- 12
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Ingredients
- 1 1/4 cups minced scallions, both green and white parts (from a 4-ounce bundle)
- 2 tablespoons minced or finely grated fresh ginger
- Neutral oil (such as grapeseed, safflower, or sunflower)
- 1/4 cup sherry or rice wine vinegar
- Fine sea salt
- About 1 heaped cup julienned or coarsely grated carrots (from about 8 ounces fresh)
- 8 ounces small (Persian-style, about 2) cucumbers, thinly sliced
- 3 cups cooked, cooled rice (my favorite here is short-grain brown or white)
- 4 eggs
- Soy sauce or tamari (to serve)
- Toasted sesame oil (to serve)
- Sriracha, gochujang or another hot sauce of your choice (to serve)
The method
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