Name: Crispy Rice With Ginger-Citrus Celery Salad
Yield: 4 servings
Ingredients: 1 2" piece ginger, peeled, finely grated; 1 small garlic clove, finely grated; Juice of 1 orange; 2 Tbsp. vegetable oil; 1Tbsp. coconut aminos or low-sodium soy sauce; 1 Tbsp. fresh lemon juice; ¼ tsp. toasted sesame oil; Kosher salt; 1 medium head of broccoli; 6 Tbsp. (or more) vegetable oil, divided; Kosher salt; 2 cups chilled cooked brown rice; 4 large eggs; 3 celery stalks, thinly sliced on a steep diagonal; ½ cup cilantro leaves with tender stems; ½ cup mint leaves; Crushed red pepper flakes (for serving)

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Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie

Leftover rice is ideal for making crispy rice (and a great way to use up any takeout that’s hanging around). Since fully chilled rice tends to be drier, it has a better chance of transforming into its toastiest, crispiest self.

For the best texture, evenly distribute the rice in your pan and gently press down to flatten it like a pancake. Don’t touch until you hear it crackle! Finish with a sunny-side-up egg—or poach it if you don’t mind the stovetop fuss.

This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Recipe notes