Crispy Rice with Chile Oil and Charred Greens
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 4 ouncesfresh spinach or kale
- 4 tablespoonsolive oil
- ½ teaspoonred pepper flakes
- 3 clovesgarlic
- 1lime
- 2 tablespoonssoy sauce
- 1 teaspoonsesame oil
- 1 tablespoonsesame seeds
Prep
- 01
Mince 3 cloves garlic.
- 02
Roughly chop 4 ounces fresh spinach or kale.
- 03
Cut 1 lime into wedges.
Method
- 01
Bring 3 cups water to a boil in a medium pot with a pinch of salt. Add 1 1/2 cups rice, stir once, and reduce heat to low. Cover and simmer for 18 minutes until the water is absorbed and rice is tender. Fluff with a fork.
- 02
While the rice cooks, warm 4 tablespoons olive oil in a small skillet over medium heat. Add 1/2 teaspoon red pepper flakes and cook for 1 minute until fragrant, then remove from heat. Set the chile oil aside.
- 03
Heat 1 tablespoon of the chile oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until golden. Add the greens and cook, stirring, for 3–4 minutes until wilted and lightly charred at the edges. Stir in 2 tablespoons soy sauce.
- 04
Divide the rice among bowls. Top with the charred greens, then drizzle with the remaining chile oil. Squeeze lime juice over each bowl, sprinkle with sesame seeds, and drizzle with 1 teaspoon sesame oil. Serve hot.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne to the chile oil. For milder spice, reduce flakes to 1/4 teaspoon. A dash of white miso stirred into the greens adds umami richness without extra heat.