Serves 2


  • 1 cup medium-grain brown rice
  • Canola oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2" (5 cm) knob ginger, halved
  • 1/4 cup fresh lemon juice
  • 2 small Persian cucumbers, very thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 scallions, thinly sliced on the bias
  • 2 to 3 Tbsp. hot sauce
  • Handful small, leafy mixed lettuces
  • 1 avocado, halved, pitted, and sliced
  • Fleur de sel
  • 2 eggs

  • Directions

    Active time: 45 minutes
    Total time: 1 hour 30 minutes, plus resting time for the rice overnight

    The night before you plan to make salad: Cook rice until tender, about 30 minutes, stirring to prevent sticking. Drain in a fine-mesh sieve, 5 to 10 minutes. Spread rice on a paper towel–lined plate and place in refrigerator, uncovered, to dry overnight.

    In a wide pot, pour at least 3” oil and heat to 350°F Carefully drop rice into hot oil all at once. Do not stir rice; it will stick. After rice is golden, about 1 to 2 minutes, use a slotted spoon to stir. When rice is crisp, transfer to a brown paper bag–lined plate, season with salt and pepper, and let cool.

    In a small bowl, combine ginger and lemon juice. Let sit at least 30 minutes.

    Transfer cooled rice to a large bowl. Using your fingers, break up any big clumps. Add cucumber, mint, cilantro, and scallions.

    In a skillet, add canola oil and warm over medium heat. Crack eggs into skillet and fry to desired doneness; remove skillet from heat.

    Add 1 Tbsp. infused lemon juice and hot sauce to rice. Add a pinch of salt and toss well.

    In each of two bowls, put a handful of lettuce. Top each with equal amounts rice, 1 egg, and ½ avocado slices. Sprinkle avocado with fleur de sel, pepper, and infused lemon juice. From Everything I Want to Eat (Abrams) by Jessica Koslow.


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