Don’t rinse the rice as the starch helps the grains stick together. Also, you’re welcome to fry your eggs if you prefer, or skip them altogether. Cook, relax, and enjoy!
What you’ll need:
1 cup sushi rice
4 oz sharp white cheddar
2 oz scallions
2 large cloves garlic
8 oz collard greens
1 Tbsp red wine vinegar
2 packets Cholula
coarse salt
olive oil
freshly ground pepper
2 large eggs
Equipment:
medium saucepan
rimmed baking sheet
box grater
large nonstick skillet
Recipe steps: 1. Cook rice
Combine rice, 1½ cups water, and a pinch salt in a medium saucepan. Bring to a boil, cover, and reduce heat to low. Cook until rice is tender and water is absorbed, about 15 minutes. Uncover and spread on a baking sheet until cool enough to handle. Wash out saucepan and fill with 2-inches water; bring to a simmer.
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Prep ingredients
Meanwhile, grate cheddar on a box grater. Trim scallions and thinly slice, separating whites and dark green parts. Peel and thinly slice garlic. Remove stems from collard greens; roll up leaves and cut crosswise into 1-strips. -
Form rice cakes
Add grated cheddar and half of scallion whites to rice, season with salt and pepper, and mix with a fork to combine. Using wet hands, form rice into 6 patties, patting to about ¾-inch thick and packing gently so they stick together. -
Cook rice cakes
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high. Add half of rice cakes and cook, flipping once, until golden on both sides, about 3 minutes per side. Transfer to baking sheet. Add 2 tablespoons oil to skillet and repeat with remaining rice cakes. -
Sauté greens
Heat 1 tablespoon oil in same skillet over medium-high. Add remaining scallion whites and garlic and cook until fragrant, about 30 seconds. Add collard greens and ¼ cup water and cook, tossing, until wilted, about 2 minutes. Add vinegar, season with salt and pepper, and toss to combine. -
Poach eggs
Using the end of a wooden spoon, make a small whirlpool in the simmering water. Crack an egg into a small bowl and add to whirlpool. Repeat with remaining egg. Simmer until egg whites are set but yolks are still runny, about 2 minutes; remove with a slotted spoon. Serve rice cakes topped with collard greens, eggs, scallion greens, and hot sauce. Enjoy!
