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"All the Alliums" Fried Rice

Prep Time:

Cook Time:


About the Recipe

Alliums have antioxidant and antimicrobial properties!


  • 2 tablespoons unsalted butter 

  • 1/2 cup finely chopped shallots  

  • 1/2 cup finely chopped scallions, reserving 1 tablespoon dark green parts for garnish  

  • 1 1/2 cups finely chopped leeks, white and light green parts  

  • 1 1/2 cups finely chopped onion  

  • Kosher salt  

  • Flavorless cooking oil

  • 4 large eggs, beaten  

  • Black pepper  

  • 4 cloves garlic, minced  

  • 1 tablespoon minced fresh ginger  

  • 2 cups cooked brown or white rice


  1. In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is soft and smelling really good, 12 to 15 minutes.

  2. Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. 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. 

  3. Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or 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 remaining scallions.

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