Ginger and Scallion Fried Rice With Chard and Pickled Stems Recipe
Total time: 50 minutes
To make pickled stems: In a small pot, bring 1/2 cup water, vinegar, sugar, garlic, bay leaves, red pepper flakes, and salt to a boil over medium-high heat. Add chard ribs and stems, reduce heat to medium, and cook 2 minutes. Remove from heat and set aside to cool to room temperature. Set aside to serve, or cover and chill overnight for the best flavor. (Pickled stems will keep, refrigerated, for up to 1 month.)
To make fried rice: In a 12" skillet, heat 1 Tbsp. butter and 1 Tbsp. oil over medium-high heat until foaming. Add chard leaves, broth, 1 Tbsp. ginger, vinegar, 1 tsp. garlic, and 1/2 tsp. salt. Cook, tossing often, until leaves are wilted and the liquid has evaporated, about 10 minutes.
Add remaining 4 Tbsp. butter and 1 Tbsp. oil and wait for it to foam. Add rice, toss briefly with chard mixture, and press into a thin layer over bottom of skillet. Scatter on top leeks, red pepper flakes, remaining 1 Tbsp. ginger, 1 tsp. garlic and 1/2 tsp. salt. Cook without stirring until bottom of rice is golden, 5 to 7 minutes. (Check by using a thin metal spatula to carefully lift edge.) Stir to combine, then press into an even layer again. Cook until uniformly deep golden brown on bottom, about 5 minutes. Divide among four bowls, top with cilantro and drained pickled chard stems, and serve immediately.