Already reading the title you should have mouth watering. This recipe can be the basis for a thousand variations, the constant is the crispy rice to be prepared strictly with the cooked rice leftover and cooled, even better if the day before, then on the rest you can indulge yourself with the ingredients you like most. Respect only the seasonality 😉 another key point is the dressing, give it a spicy, Asian or Mediterranean tist
Ingredients for 4 people
1 medium broccoli
240 g cooked and cooled carnaroli rice
4 eggs
4 stalks of celery
1 spring onion
roasted peanuts
fresh coriander
dried chilli
mint
Evo oil
salt
pepper
FOR DRESSING
3-4 cm grated fresh ginger
1/2 clove of chopped garlic
juice of 1 lemon
2 tablespoons of extra virgin olive oil
1 tablespoon of sweet soy sauce
1/2 tablespoon toasted sesame oil
juice of 1 lemon
2 tablespoons of extra virgin olive oil
1 tablespoon of sweet soy sauce
1/2 tablespoon toasted sesame oil
salt
PROCEEDING
First prepare the dressing by mixing all the ingredients well. You can correct the flavor by dosing them according to your taste. Cut the broccoli tops into small pieces. You can also use the STEM by removing the more Woody outer part and cutting the inside into cubes.
In a non-stick pan heat a little oil with two cloves of garlic and Brown the broccoli for a few minutes until starting to Brown on the edges. Add a drop of water and cook until completely evaporated, the broccoli should remain firm.
Meanwhile in another non-stick pan with a drizzle of oil add the already cooked and cooled rice (you can use boiled rice or even the leftover of a risotto from the day before) and with a wooden spoon crush it spreading it over the entire surface of the pan in a homogeneous layer, as if it were a pancake (or a rice salto alla milanese). Let it Brown over medium heat until crisp and Golden.
Mix the broccoli together with the crispy rice, season with salt then divide the rice into plates.
Bake eggs with oil, the edges need to fry and turn golden.
Season mint, coriander, chopped celery, spring onion and peanuts with a dressing spoon. Put everything on top of the rice along with the eggs and serve with a grind of pepper and crumbled chili. Add seasoning to taste. Break the egg and mix well before eating!
