Bobby Flay makes the greatest crispy rice dishes—always golden brown and crusty on the bottom, but perfectly moist and airy in the center. Whenever I see them on one of his restaurant menus, I am totally powerless to resist. This recipe is a little riff on some of that Flay magic. In spring, I go for tender green veggies like peas and asparagus, but in summer this would be just as great with zucchini, bell peppers, or hearty greens like kale. For the crispiest rice, make sure the cooked rice is chilled before using, so have some ready and waiting in the fridge.
4 tablespoons extra-virgin olive oil
1 cup sliced cremini mushrooms
1 cup cooked rice (I use brown rice, see this page )
½ cup fresh or frozen peas
½ cup thinly sliced asparagus
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 large eggs
1 Set a large nonstick skillet over medium heat. Add 3 tablespoons of the olive oil and heat to shimmering, then add the mushrooms and rice. Cook, stirring occasionally, until the mushrooms and rice turn crisp and light golden brown, about 3 minutes. Add the peas, asparagus, and coriander and season with a pinch of salt and a twist of pepper. Continue cooking until the vegetables soften, about 2 minutes. Remove from the heat, stir in the parsley, and divide the rice between two plates.
2 Return the skillet to medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover, and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks, and 1½ minutes for fully set yolks.
3 Place the eggs on the crispy rice and serve.