Ingredients
¼ cup extra-virgin olive oil
2 large eggs, beaten *
2 cups sliced cremini- or shiitake-mushroom caps (5 ounces)
Kosher salt and freshly ground pepper
¼ cup sliced scallions, plus more sliced green tops for serving
¼ cup finely chopped cilantro stems, plus ¼ cup chopped leaves
1 red bell pepper, chopped (1 ½ cups)
2 tbsp hot sauce, such as Cholula, plus more for serving
3 cups cooked white rice (preferably day-old)
1 can (15.5 ounces) black beans, drained and rinsed
Diced avocado and lightly crushed tortilla chips, for serving
Directions
Heat 1 tablespoon oil in a large nonstick skillet over high. When it
shimmers, add eggs and cook, undisturbed, 10 seconds. Stir with a
spatula until just set, about 30 seconds; transfer to a plate.
Add 2 tablespoons oil and mushrooms to skillet; season with salt and
pepper. Cook, stirring occasionally, until golden, 6 to 8 minutes. Add
remaining 1 tablespoon oil, scallions, cilantro stems, and bell pepper;
season with salt and pepper. Cook until soft, about 5 minutes more. Stir
in hot sauce and rice. Spread mixture in a single layer and let cook,
undisturbed, until underside crisps slightly, about 5 minutes.
Stir in beans and cook until warm, about 1 minute. Fold in eggs and
cilantro leaves; season to taste. Serve with avocado, scallion greens,
tortilla chips, and more hot sauce.
* For egg substitutes in rice preparations, aquafaba, tofu, and chickpea flour are good options. Aquafaba can be used in fried rice to coat the rice and keep it moist. Tofu can be crumbled, seasoned, and stirred into rice for a similar appearance and texture to egg. Chickpea flour can be whisked into a batter that resembles beaten eggs.
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