I received a huge CSA box last week and it always inspires me to create recipes to use these local- to- central Texas, seasonal ingredients. My box consisted of a ton of spicy and sweet peppers, amaranth, sweet potato greens, okra, eggplant, potatoes, cucumbers, and summer/winter squash. These flavorful thai bowls are the perfect dish to use a bunch of peppers and greens. Cook the rice or orzo ahead of time and it is super easy for a weeknight. I cooked everyone their own free range egg in a tiny bit of toasted sesame oil to lay on top. Serve with lime, extra fish sauce, and for the spice lovers in your life have a bottle of sriracha on the table.
- 4 c. cooked cold rice or orzo
- 6 large eggs
- 1/4 c. fish sauce
- 4-5 spicy peppers or thai chilis, thinly sliced
- 4 garlic cloves, minced
- 1 T. minced ginger
- 1 T. fresh lime juice plus 2 limes cut into wedges for serving
- 4 T. oil (I used toasted sesame)
- 1 c. sliced scallion, white and green
- 1 lb. jumbo lump crab, canned or fresh
- 1 c. chopped greens (kale, spinach, amaranth, swiss chard or mustard greens)
- 3 T. soy sauce
- 1 tsp. sugar
Mix together fish sauce, chilies, ginger, 2 of the garlic cloves, lime juice, and 1 T. water. Set aside.
Blanch greens in boiling water for 90 seconds and plunge in cold/ice water to stop the cooking. Drain and set aside.
Heat sauté pan and add 3 T. oil. Once hot add orzo and scallion. Stir for a few minutes. Make a hole in the middle and add 2 eggs, scrambling in the wok/pan. Add crab meat and greens, stir gently. Add chopped garlic, soy, sugar, and fish sauce mix. Meanwhile heat a small pan with 1 T. oil. Cook the remaining 4 eggs, sunny side up, to serve on top. Plate 4 portions of the fried orzo and serve with an egg.