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Recipe Card
ingredients
- 1 bag Success Rice Boil-in-Bag Jasmine Rice
- 1 tablespoon ghee
- 1/4 cup chopped leeks
- 1/2 cup shaved Brussels sprouts
- 2 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup mixed herbs (such as cilantro, mint, and dill), chopped
- 1/4 cup avocado, sliced
- 1 lemon wedge or hot sauce (optional), for serving
Method
Step 1
In a small sauce pan, cook Success Rice Boil-in-Bag Jasmine Rice according to package.
Step 2
In a non-stick saute pan over medium heat, add ghee. Melt.
Step 3
Using a wooden spatula, add rice. Press down in an even layer. Let crisp for 4-5 minutes (it’s done once the bottom of the rice is golden and crispy). Remove from pan and add to a plate.
Step 4
In the same non-stick saute pan, add leeks and Brussels sprouts. Saute until fragrant and wilted (3-4 minutes). Season with a pinch of sea salt and black pepper
Step 5
Move veggies to the side and crack in two eggs. Fry until cooked to desired consistency. Season each egg with salt and black pepper to taste.
Step 6
Spoon leeks and Brussels sprouts over plated rice. Top with eggs, fresh herbs, and avocado. Enjoy with a squeeze of lemon or hot sauce if desired.