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Heat 1 Tbsp. ghee in skillet. Cook ginger, garlic, and 4 scallions, stirring, until softened, about 1 minute. Add eggs and cook, stirring often, until mostly set, about 30 seconds. Add rice and toss to combine. Add remaining ghee along edge of skillet so it runs down between rice and skillet. Cook, without disturbing, until rice is crackling and has formed a crisp layer against bottom of skillet, about 2 minutes. Toss, breaking up any clumps with a spoon, and continue to cook until rice is hot and crispy-chewy, about 3 minutes longer. Add stuffing and brussels sprouts back to pan and toss to combine; season with soy sauce or salt.
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