Crispy rice with ginger-citrus celery salad

Indulge in the flavors of this refreshing crispy rice salad, featuring zesty ginger-citrus dressing and crunchy celery. A delightful blend of textures and tastes awaits!

Ingredients:

• 1 2" piece ginger, peeled, finely grated
• 1 small garlic clove, finely grated
• Juice of 1 orange
• 2 tbsp. vegetable oil
• 1Tbsp. coconut aminos or low-sodium soy sauce
• 1 Tbsp. fresh lemon juice
• ¼ tsp. toasted sesame oil
• Kosher salt
• 1 medium head of broccoli
• 6 Tbsp. (or more) vegetable oil, divided
• Kosher salt
• 2 cups chilled cooked brown rice
• 4 large eggs
• 3 celery stalks, thinly sliced on a steep diagonal
• ½ cup cilantro leaves with tender stems
• ½ cup mint leaves
• Crushed red pepper flakes (for serving)

Instructions:

1. Combine grated ginger, minced garlic, freshly squeezed orange juice, vegetable oil, coconut aminos, freshly squeezed lemon juice, and sesame oil in a small bowl; season with salt and keep aside.
2. Cut off approximately ½ inch from the tough end of the broccoli stalk. Remove the outer layer of the stalk, then cut the florets from the stalks and slice the stems thinly, about ½ inch thick. Separate the florets into small pieces using your hands, about 1 to 1 ½ inches in size.
3. In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Place the broccoli in a single layer and cook until it turns bright green and slightly charred around the edges, approximately 3 minutes. Transfer the cooked broccoli to a plate.
4. Add 2 tablespoons of oil to the same skillet and heat over medium-high heat. Once the oil is hot, add the rice and lightly season with salt. Press the rice evenly into the pan to create a pancake shape. Allow the rice to crackle and crisp up for about 3 minutes without disturbing it. Break the rice into large pieces and flip it over.
5. Return the cooked broccoli to the skillet and mix everything together. Cook while stirring occasionally until the broccoli is tender, and the rice is crispy and heated through, about 5 minutes. Transfer the cooked mixture to a platter or divide it onto plates and set aside.
6. Clean the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Crack the eggs into the skillet, season with salt, and cook until the egg whites are golden brown and crispy on the edges, while the yolks are still runny, about 2 minutes.
7. Combine sliced celery, fresh cilantro, and mint with 3 tablespoons of the reserved dressing and a pinch of salt in a medium bowl.
8. Sprinkle the celery salad over the fried rice, top with the fried eggs, and garnish with red pepper flakes. Serve the extra dressing on the side.

Summary:

• Calories: 2101 kcal
• Fat: 139 g
• Protein: 56 g
• Carbs: 172 g
• Potassium: 3589 mg
• Magnesium: 409 mg