Recipes

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

0 Ratings

To learn more, read "Yogurt 911" in our New York edition.

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

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

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.

Tags:
#Yogurt
Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →