Fried rice with leeks

Ingredients:

• 2 tablespoons unsalted butter
• 0.5 cup finely chopped shallots
• 1/2 cup finely chopped green onions, set aside 1 tablespoon of the dark green pieces for serving
• 1.5 cups finely chopped leeks, white and light green parts
• 1.5 cups finely chopped onion
• 4 large eggs, beaten
• 4 cloves garlic, crushed
• 1 tbsp. chopped fresh ginger
• 2 cups of boiled brown or white rice
• 1 part Sriracha sauce and 3 parts mayonnaise (or mayonnaise with Sriracha sauce) for serving

Preparation:

1. In a large skillet over medium heat, melt the butter. Add the onion and a good pinch of salt and cook, stirring, until the onion is soft and fragrant, 12–15 minutes.
2. Meanwhile, heat a separate frying pan over medium-high heat and lightly oil the bottom. Once hot, add the eggs and cook, stirring gently with a silicone spatula, until almost set.
3. Remove the eggs from the heat, season with salt and pepper, chop coarsely, and set aside. Alternatively, you can cook the eggs in a large frying pan first, then add them, add butter, and fry the onion.
4. Add the garlic and ginger to the onions and cook, stirring, for another 2 minutes. If the pan seems dry at any point, add a little more butter. Add the rice and fried egg and stir. Season the rice with salt to taste. Increase the heat to medium-high, spread the mixture evenly in the pan, and cook, without stirring, until the bottom is crispy, about 5 minutes. Serve with Sriracha sauce, mayonnaise, and the remaining green onions.