Scallion brown butter fried rice

1-2 servings

15 minutes

Ingredients

2 Tbsp. unsalted butter

3 scallions, light green and white parts thinly sliced, dark green parts cut into 1 in. batons, plus more thinly sliced for garnish

2 garlic cloves, thinly sliced

3 cups (12 oz.) day-old, cooked jasmine rice

1 ½ Tbsp. soy sauce

1 ½ tsp. oyster or vegetarian oyster sauce

¼ cup torn basil or other tender herb of choice, optional

Freshly cracked black pepper

Fried egg(s), for serving

Flaky sea salt, for serving

Sriracha, optional, for serving

Method

Heat a large nonstick skillet over medium heat. Add butter, light green and white parts of scallions, and garlic, and cook until butter is foamy and garlic and scallions are beginning to brown around the edges, about 7 minutes. 

Add rice, soy sauce, and oyster sauce. Toss to coat well, then press rice into an even patty. Let cook until crisp on the bottom, about 3-5 minutes. The sound will shift from a constant hiss to an inconsistent crackle, indicating the rice has crisped on the underside. 

Add basil, dark green scallion batons, black pepper, and toss to coat and gently wilt the basil. 

Transfer to a bowl and top with a crispy fried egg, more black pepper, flaky sea salt, and more thinly sliced scallions. Optionally, serve with sriracha.