What’s your favorite comfort food? We’ve talked about this at length before (specifically on this podcast that asked a very crucial question about mac & cheese). Typically I would have answered something like mac & cheese, until we made this recipe. It made me remember that a bowl of warm, egg-y, onion-studded crispy fried rice with crimson sriracha and silky mayo hits.the.spot when I’m in need of some comfort.
This three onion fried rice recipe is straight from our dear friend Molly’s new book, Molly on The Range. Molly’s a spunky baker, home cook and blogger, formerly of Chicago and New York, who now lives with her farmer husband up in Grand Forks. We’re lucky enough to enjoy Molly and her “eggboy” as real life friends, not just virtual friends, and she is every bit as lovely IRL as she appears on the internet. She’s one of the most joyful, fun-loving, creative, and vibrant people we know!
Want to hear Molly on the podcast? > Episode 22, Yay, pie!
Tomorrow is the official launch of Molly on the Range and we couldn’t be more delighted with the book. It’s full of creative recipes, beautiful photography, and in general is just plain fun. Check it out on Amazon. We love you, Molly!
Did you make this recipe?
We’d love to hear how this three onion fried rice turned out for you! Leave a comment below or share a picture on Instagram and mention @acouplecooks, @mollyyeh and tag #mollyontherange.
- 2 tablespoons unsalted butter
- 4 cups finely chopped onions of your choice: onions, shallots, leeks, scallions, ramps (we used onions, shallots, and scallions)
- Kosher salt
- Flavorless oil
- 4 large eggs, beaten
- Black pepper
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 cups cooked brown or white rice
- Sriracha and mayonnaise (or Sriracha mayo), for serving
- In a large skillet, melt the butter over medium heat. Add the onions and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
- Meanwhile, heat a separate medium skillet over medium-high heat and coat the bottom with a thin layer of oil (or butter). When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the onions.)
- Add the garlic and ginger to the onions and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo.