Fried Rice Bowl with Savory Yogurt, Fried Onions and Pickled Chiles

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Recipe from the Tasting Table Test Kitchen

Fried Rice Bowl With Savory Yogurt, Fried Onions And Pickled Chiles
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Redeem leftover takeout rice with fried onions, pickled chiles and carrot yogurt from Blue Hill.  
Prep Time
10
minutes
Cook Time
15
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
  • ½ cup apple cider vinegar
  • 2 teaspoons kosher salt, divided
  • 1 garlic clove, thinly sliced
  • 2 red chiles (such as red Fresno chiles), sliced crosswise into thin rings
  • 1 tablespoon unsalted butter
  • 2 tablespoons grapeseed oil, divided
  • 1 medium red onion, quartered and thinly sliced
  • ½ teaspoon kosher salt
  • 4 cups cooked and chilled long-grain white rice (takeout rice works great)
  • 1 tablespoon soy sauce
  • Blue Hill savory yogurt
  • ¼ cup roughly chopped spinach
Directions
  1. Make the pickled chiles: To a small saucepan, add the vinegar, 1 teaspoon of the salt and the garlic. Bring the vinegar to a simmer over medium-high heat, add the chiles, turn off the heat and set aside to cool. Transfer to an airtight container and refrigerate.
  2. Fry the onions: Add the butter and 1 tablespoon of the oil to a large skillet set over medium-high heat. Once the butter is melted, add the onion slices and cook, stirring often, until they begin to brown around the edges, 4 to 5 minutes. Reduce the heat to medium-low, add the salt and continue to cook until the onions are very dark and crisp, about 3 minutes longer. (If they start to get too dark, reduce the heat to low.) 3. Prepare the rice: Add the remaining 1 tablespoon of oil to the skillet, then add the rice. Stir in the soy sauce and let the rice cook, without stirring, until it gets a nice, browned crust, 3 to 4 minutes. Divide the rice between 4 bowls, dollop with some of the yogurt and serve sprinkled with spinach and pickled chiles.
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