Ginger and Collard Green Fried Rice

Adapted from Todd Richards

1 bunch young collard greens (½ lb., about 3-3.5 cups chopped), or other hearty greens
2 tbsp. vegetable oil, divided
1 egg
Kosher salt, to taste
Freshly ground black pepper, to taste
1 thinly sliced shallot
2 garlic cloves, smashed and very thinly sliced
1 (1-inch) piece of fresh ginger, peeled and grated (about 2 tsp.)
3 tbsp. rice wine vinegar
2 tbsp. reduced-sodium soy sauce
1 tbsp. mirin
2 cups cooked white rice, ideally day-old
1 tsp. sesame oil
For Garnish:
4 green onions, thinly sliced, or spring onion tops
1 jalapeño, thinly sliced
1 tsp. sesame seeds
Lime wedges
Red pepper flakes

Cut collards: stack collard leaves, four at a time. Cut stems into 1/8 inch pieces and cut leaves into 2-inch squares.

Heat 1 tablespoon of vegetable oil in a skillet over medium. Break the egg into the pan and cook 4 minutes, gently shaking the pan occasionally to ensure that the egg doesn’t stick. Sprinkle with salt and pepper. Turn the egg and cook 2 minutes longer. Transfer to a plate and keep warm.

In the same skillet, heat the remaining tablespoon of vegetable oil. Add the shallot, garlic, and ginger. Cook, stirring occasionally, until shallot is translucent. Add the collard leaves and stems to the pan; cook, stirring constantly, 1 minute. Stir in the vinegar, then the soy sauce and mirin. Stir in the rice and cover. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat and let stand 2 minutes.

Transfer the fried rice to a serving bowl, top with egg, and garnish with green onions, jalapeño slices, sesame seeds, lime wedges, and red pepper flakes.