Eye for a Recipe

I served this recipe from NYT Cooking at a recent dinner party and it was a big hit. Arrange chicken parts on a sheet pan, season and roast for 15 minutes. Add crusty bread torn into big chunks, nestle around the chicken, drizzle with oil and continue to roast for another 15 or 20 minutes, until the chicken is done. Meanwhile, cook oil, garlic, raisins and salt in a small pot for a few minutes and set aside. When ready to serve, add stock to the garlic mixture and bring to a simmer. Remove from heat and add pepper, vinegar and oregano leaves. Spoon the sauce over the chicken and croutons and serve, garnishing with salt and oregano leaves. Cook’s note: I used dried cranberries instead of raisins and they worked well. I didn’t have fresh oregano leaves, so I added ½ tsp (2.5 ml) of dried oregano to the sauce and it was fine. I did use fresh oregano the second time I made this dish and it is a nice addition. The recipe calls for 1 lb. (454 g) of bread; I used about half that much.

Avoiding Additives and Preservatives

Ace Bakery bread is typically free of additives. Make sure the raisins don’t contain preservatives; I used Craisins dried cranberries instead of raisins and they are free of additives. I used Better Than Bouillon chicken paste for the stock and Eden Organic red wine vinegar, which are free of additives.

Oregano-garlic chicken with big croutons

Ingredients:

4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2¼ pounds/1 kg)

Salt and pepper

⅓ cup (82.5 ml) olive oil, plus more for coating the chicken and for drizzling

1 (1-pound/454 g) loaf hearty crusty bread

6 garlic cloves

⅓ cup (82.5 ml) golden raisins

⅓ cup (82.5 ml) chicken stock

2 tablespoons (30 ml) white wine vinegar or lemon juice

¼ cup (60 ml) fresh oregano leaves

Flaky salt

Preparation:

Heat the oven to 425 degrees F (218 C).

On a sheet pan, pat the chicken dry, season it all over with salt and pepper and rub with enough olive oil to coat each piece thoroughly. Arrange the pieces so they are spaced evenly in the pan with the thighs skin-side down. Roast for 15 minutes. Meanwhile, tear the bread into large (about 2-inch/5-cm) chunks.

When the chicken has roasted for 15 minutes, flip the chicken pieces over (use a thin metal fish spatula to help loosen them if they stick) and nestle the bread chunks in between and around the chicken. Drizzle some olive oil over the bread. Roast until chicken is cooked through and the bread chunks are crisp and lightly golden on the edges, 15 to 20 minutes.

Meanwhile, slice the garlic thinly, then add to a small pot with ⅓ cup (82.5 ml) olive oil, the raisins and a big pinch of salt. Heat over medium-low and once the garlic starts to sizzle, turn off the heat.

When ready to serve, add the stock to the garlic oil, bring to a simmer and turn off the heat. Season with black pepper, then stir in the vinegar and most of the oregano leaves — the consistency will be like a vinaigrette. Spoon the sauce over the chicken and croutons. Sprinkle with some flaky salt and the remaining oregano leaves. Serves 4.

From NYT Cooking

This delicious salad from NYT Cooking is perfect for a vegetarian lunch or light supper. Make the dressing and set aside. Cook the dates and almonds briefing in butter and spices and set aside. In the same pan, sear the halloumi until brown and crispy. Toss arugula, parsley and scallions with the dressing, arrange the halloumi on top, place the dates and almonds on top of the halloumi and garnish with more scallions, if desired.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon mustard, President’s Choice halloumi, Simple brand almonds, Parnoosh dates and pure honey. All are free of additives and preservatives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Crispy halloumi salad with dates and arugula

Ingredients:

Dressing

3 tablespoons (45 ml) olive oil

2 tablespoon (30 ml) red wine vinegar

2 teaspoons (10 ml) honey

½ teaspoon (2.5 ml) Dijon mustard

Fine sea salt and black pepper

Salad

2 tablespoons (30 ml) unsalted butter

Pinch sweet paprika

Pinch ground cinnamon

6 Medjool dates, pitted and chopped

3 tablespoons (45 ml) slivered or roughly chopped almonds

2 tablespoons (30 ml) olive oil

8 ounces (227 g) halloumi, drained and cut into bite-size pieces

5 ounces (140 g) or about 4 cups (1L) arugula (or a mix of arugula and baby spinach)

½ cup (125 ml) flat-leaf parsley leaves and tender stems, roughly chopped

3 scallions, thinly sliced, plus more for garnish if desired

Preparation:

Make the dressing: In a large bowl, whisk together the olive oil, vinegar, honey, Dijon, ¼ teaspoon (1.25 ml) salt and a large pinch of pepper. Taste and adjust seasoning as desired; set aside.

Make the salad: In a large pan, melt the butter over medium heat. Once melted, add a pinch of paprika and cinnamon, then the dates and almonds. Cook, stirring frequently, until the dates have absorbed the butter and softened and the almonds are lightly toasted, 3 to 5 minutes. Transfer to a plate.

In the same pan, cook the halloumi: Heat the olive oil over medium. Add the halloumi and cook for 1 to 2 minutes on each side, until golden brown and crispy. Transfer to a plate and cover with foil to keep the halloumi warm.

Assemble the salad: Add the arugula, parsley and scallions to the bowl with the dressing and toss to combine. Transfer to a large serving plate in an even layer. Arrange the halloumi on top of the greens, followed by the buttery dates and almonds. Garnish with more scallions, if desired, and serve immediately. Serves 4.

From NYT Cooking

This baked chicken ricotta pasta from NYT Cooking is a satisfying supper on a chilly fall night. Cook the chicken, then add the marinara sauce and cooked pasta. Layer the pasta mixture, ricotta and Parmesan in a baking dish. Top with the burrata and more Parmesan and bake until the sauce is bubbling and the cheese is melted. To brown the top, place the dish under the broiler for a few minutes.

Avoiding Additives and Preservatives

Make sure the oregano does not include colour or anti-caking agents. I made my own marinara sauce; you can find the recipe here. I used Tre Stelle ricotta, Bella Casara fresh mozzarella and genuine Parmesan (look for the name stamped on the rind).

Baked chicken ricotta pasta

Ingredients:

1 ½ pounds (680 g) boneless, skinless chicken breasts, patted dry

Salt and black pepper

2 teaspoons (10 ml) dried oregano

1 pound (454 g) short pasta, such as fusilli or wagon wheels

3 tablespoons (45 ml) unsalted butter or olive oil

2 (24-ounce/710 ml) jars marinara sauce

2 cups/16 ounces (500 ml/454 g) whole-milk ricotta

8 ounces (227 g) burrata or fresh mozzarella

2 ounces (57 g) Parmesan, grated (about ½ cup/125 ml)

Preparation:

Heat the oven to 400 degrees F (204 C).

Cut the chicken breasts into 1-inch (2.54-cm) cubes, then, directly on the cutting board, season with salt and pepper and toss with the oregano. Set aside to dry-brine a little while you cook the pasta.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Meanwhile, set a large Dutch oven over medium-high. Melt the butter and wait for it to stop foaming, then add the chicken in a single layer. Cook the chicken without disturbing it until browned on one side, 2 to 3 minutes, then stir-fry until no longer pink on the outside, about 1 minute. (Don’t overcook the chicken here; it will finish cooking in the oven later.)

Stir in the marinara sauce and bring to a simmer. Add the pasta and stir everything to combine.

Ladle half of the pasta into a 9-by-13-inch (23-by-33-cm) baking dish and spread into an even layer. Dollop all of the ricotta on top, then sprinkle with half of the Parmesan. Ladle the remaining pasta over the ricotta. Tear the burrata into large pieces over the pasta, then top with the remaining Parmesan. (At this point, you can cover the pan with foil and refrigerate for up to 2 days.)

Bake the pasta uncovered until the sauce is bubbling at the edges and the cheese has melted, 20 to 25 minutes. (It may need to bake up to 15 minutes longer if it’s been refrigerated.) Serve immediately. Serves 6-8.

From NYT Cooking

This recipe, adapted from NYT Cooking, features grilled chicken thighs and grilled tomatoes with a tangy vinaigrette. Prepare the vinaigrette and set aside. Grill the chicken and tomatoes and drizzle with the vinaigrette before serving. Cook’s note: I didn’t have raisins, so I used dried cranberries, which worked well.

Avoiding Additives and Preservatives

I used Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon, pure honey and Craisins dried cranberries. All are free of additives and preservatives.

Grilled chicken thighs with tomatoes

Ingredients:

2 pounds (900 g) bone-in, skin-on chicken thighs (6 to 8 thighs)

Salt and freshly ground black pepper

4 plum tomatoes, halved lengthwise

½ cup (125 ml) apple cider vinegar

1 tablespoon (15 ml) whole-grain mustard

1 tablespoon (15 ml) honey

1 teaspoon (5 ml) finely grated fresh ginger

¼ cup (60 ml) golden raisins or dried cranberries

4 fresh thyme sprigs

2 tablespoons (30 ml) extra-virgin olive oil, plus more for the grill

Preparation:

Heat the grill to medium-high.

While the grill heats, season the chicken thighs all over with salt and pepper, and season the cut sides of tomatoes as well.

Prepare the vinaigrette: In a small saucepan, whisk together the vinegar, mustard, honey and ginger. Season with salt and pepper and add the raisins and thyme. Bring the vinegar mixture to a boil and simmer for 3 to 5 minutes, until honey dissolves and flavours meld. Taste and season again if needed with salt and pepper and set aside.

Grease the grill grates and preheat the grill. Place the chicken thighs skin-side down and grill for 6 to 9 minutes, covered, until the chicken skin is golden brown, checking the grill marks periodically and moving when necessary to get an even colour on the skin.

Flip the chicken and add the tomatoes, cut-side down, to the grill. Grill for 8 to 10 minutes, until the tomatoes are charred in parts and the chicken is cooked through (the internal temperature should reach at least 165 degrees F/74 C).

Arrange the chicken and tomatoes on a platter and top with the warm vinegar and raisins. Drizzle with 2 tablespoons of olive oil and top with an extra dusting of freshly cracked pepper. Serves 4.

From NYT Cooking

If you are looking for a tasty, light meal on a warm summer day, try this salad from NYT Cooking. Make the dressing and toss it with the chickpeas, tomatoes and spinach. Sear the halloumi until browned on both sides. Add lemon juice, honey and sesame seeds to the pan and toss until the halloumi is glazed. Arrange halloumi on top of salad and serve.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. I used Kevala organic tahini and President’s Choice halloumi, which are free of additives and preservatives. Unico and Blue Menu chickpeas are free of additives and preservatives or you can soak and cook 1 cup (250 ml) of dried chickpeas. Make sure the sesame seeds do not contain preservatives or anti-caking agents.

Honey sesame halloumi spinach salad

Ingredients:

4 tablespoons (60 ml) fresh lemon juice, divided

3 tablespoons (45 ml) olive oil, divided

1 tablespoon (15 ml) tahini

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) honey, divided

1 (15-ounce/443 ml) can chickpeas, rinsed

2 cups (500 ml) cherry tomatoes, halved

5 packed cups (1.25 L) baby spinach

Salt

8 ounces (227 g) halloumi, cut into ½- to ¾-inch- (1.25- to 1.88-cm-) thick slices, blotted dry

1 tablespoon (15 ml) white sesame seeds

Preparation:

In a large serving bowl, whisk together 3 tablespoons (45 ml) of lemon juice, 2 tablespoons (30 ml) olive oil, the tahini and 1 teaspoon (5 ml) honey until smooth. Toss in the chickpeas, tomatoes and spinach; season with salt and set aside.

Heat the remaining 1 tablespoon (15 ml) olive oil in a medium skillet over medium-high heat until hot. Add the halloumi to the pan; cook until the bottom is browned and it easily releases, 2 to 3 minutes. Use tongs to flip the halloumi and cook until just browned on the other side, about 1 minute more.

Top the halloumi with the remaining 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) honey and the sesame seeds, and shake the pan to mix it together. Continue to turn the halloumi over, using them to stir the liquid and honey together, until browned all over and coated with the glaze and any seeds in the skillet, 1 to 2 minutes more. (If the honey threatens to burn, remove from the heat.)

Arrange the glazed halloumi on top of the salad and serve right away. Serves 2-4.

From NYT Cooking

This delicious and nutritious salad from NYT Cooking takes only a few minutes to make. Whisk together the dressing ingredients in a large bowl. Add the peppers and beans and toss to combine. Add mozzarella, seasoning and little more oil. Scatter the basil over the salad and serve. Cook’s note: I used dill instead of basil. You can buy canned beans or soak and cook 1 cup (250 ml) of dried beans. If you want to make the roasted red peppers at home, heat the oven to 425 degrees F (218 C). Place 4 whole bell peppers (any colour) on a sheet pan, drizzle with olive oil and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove from the oven and allow to cool. Carefully peel away the skin and discard the core and seeds.

Avoiding Additives and Preservatives

Acetaia La Bonissma balsamic vinegar has no added sulphites. I buy it at my local Loblaws store. Pilaros and Unico roasted peppers are free of additives, as are Blue Menu beans. I used Tre Stelle fresh mozzarella.

Roasted pepper, white bean and mozzarella salad

Ingredients:

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

2 tablespoons (30 ml) balsamic vinegar

1 large garlic clove, finely grated

Salt and pepper

1 (16-ounce/475 ml) jar roasted red peppers (preferably fire roasted), drained

2 (15-ounce/425 g) cans cannellini beans, rinsed

8 ounces (227 g) fresh mozzarella

Handful torn basil leaves

Preparation:

To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.

Tear the red peppers into strips, each about 1-inch (2.54-cm) thick. Add the peppers and beans to the bowl and toss to combine.

Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.

Scatter the basil leaves over and serve. Serves 4.

From NYT Cooking

This sheet-pan recipe from NYT Cooking combines chicken drumsticks and root vegetables with a delicious honey sauce. Marinate the chicken for 1 to 24 hours in advance of baking. Pour the chicken and marinade in pan, add the vegetables and toss to coat. Roast for 30 minutes. Remove the pan from the oven, increase the oven temperature, turn the chicken and vegetables, drizzle with honey and butter and roast for another 10-15 minutes. Toss the cooked chicken and vegetables in the sauce and serve garnished with scallions.

Avoiding Additives and Preservatives

Allen’s apple cider vinegar is additive free. Use tamari instead of soy sauce. Check the dried spices to make sure they don’t contain colour or ant-caking agents. Use butter that contains only milk or cream, no colour.

Honey baked chicken drumsticks

Ingredients:

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) soy sauce

2 teaspoons (10 ml) ground ginger

1 ½ teaspoons (7.5 ml) onion powder

6 tablespoons (90 ml) honey, preferably clover

Coarse kosher salt and black pepper

8 skin-on chicken drumsticks

1 pound (454 g) root vegetables (any mix of carrots, parsnips and potatoes), cut into 1 ½ -inch (3.8-cm) pieces

4 tablespoons (60 ml) unsalted butter, cut into pieces

2 large scallions, thinly sliced crosswise

Preparation:

In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons (60 ml) honey, 2 teaspoons (10 ml) salt and 1 teaspoon (5 ml) pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.

Heat the oven to 425 degrees F (218 C).

Pour the chicken and all of its marinade into a 13-by-9-inch (33-by-22-cm) baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.

Remove the pan from the oven and turn up the heat to 450 degrees F (232 C). Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.

To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is healthy, hearty and delicious. Blanch the greens and cook the eggs in boiling water. Remove the greens and eggs but reserve the boiling water. Add the lentils and simmer until they are tender but not mushy. While the lentils are cooking, squeeze the water from the greens and transfer them to a large bowl. Peel and halve the eggs. Drain the lentils, rinse with cold water and stir in oregano, crushed red pepper flakes and salt. Drizzle oil and lemon juice over the greens and season. Divide lentils, greens, feta and eggs among bowls and serve. Cook’s note: I omitted the lemon wedges.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle or Krinos feta cheese is free of additives.

Spinach and feta lentil bowls

Ingredients:

Salt

1 pound (454 g) bitter greens, such as kale, mustard greens or escarole, tough stems removed, leaves sliced 1 inch (2.54 cm) thick

4 large eggs

1 pound (454 g) mature spinach, stems removed, leaves sliced 1inch (2.54 cm) thick (or use baby spinach)

1½ cups (375 ml) green or black lentils

2 teaspoons (10 ml) dried oregano, plus more for serving

1 teaspoon (5 ml) crushed red pepper, plus more for serving

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1 lemon, halved

6 to 8 ounces (170 to 227 g) feta

Preparation:

Bring a very large pot of salted water to a boil (the water should taste salty). Add the bitter greens and eggs and boil for 4 minutes, then add the spinach. Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.

To the boiling water, add the lentils. Reduce heat and simmer until tender but not mushy, 10 to 20 minutes. When the lentils are just about done, transfer the eggs to a cutting board. Squeeze and press the greens to remove excess water, then transfer them to a bowl and set aside.

Drain the lentils in the fine-mesh sieve. Rinse the lentils under cold water and shake to dry. Right in the sieve, stir the oregano and crushed red pepper into the lentils; add more salt and crushed red pepper until the lentils are punchy.

Add the olive oil to the greens and stir to combine. Squeeze half the lemon over the greens and stir to combine. Season to taste with salt. Quarter the remaining lemon half for serving and slice or crumble the feta. If eating right away, peel the eggs.

Divide the lentils, greens, feta, eggs and lemon wedges among 4 bowls or airtight containers. Drizzle with oil, oregano and crushed red pepper. Serve immediately or refrigerate in airtight containers for up to 4 days. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is a very tasty vegetarian side or main dish. Cook the orzo and set aside. Briefly cook garlic and red pepper flakes, add spinach and toss until it wilts. Add the marinara sauce, basil and spices and bring to a simmer. Add the cooked orzo, stir in the cheese, sprinkle with Parmesan and bake for about 20 minutes. Sprinkle with additional basil and serve warm.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Ursini marinara sauce and Simple brand mozzarella, which contain no additives or preservatives. Genuine Parmesan is free of additives; look for the name stamped on the rind.

Cheesy baked orzo with mozzarella

Ingredients:

Kosher salt and black pepper

1 cup (250 ml) orzo

1 tablespoon (15 ml) olive oil

2 teaspoons (10 ml) minced garlic (about 2 cloves)

¼ teaspoon (1.25 ml) red-pepper flakes

5 ounces (140 g) fresh baby spinach

1 (24-ounce/750 ml) jar marinara sauce

½ cup (125 ml) chopped fresh basil leaves, plus torn or sliced basil for serving

1 cup (250 ml) shredded low-moisture mozzarella cheese (about 4 ounces)

1/3 cup (82.5 ml) grated Parmesan cheese

Preparation:

Heat the oven to 375 degrees F (190 degrees C) and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.

Meanwhile, in a very large (12-inch/30-cm) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don’t let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.

Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil and serve warm. Serves 4.

From NYT Cooking

This quick and tasty recipe from NYT Cooking is a great way to use up leftover rice. Make the sauce. Cook the chicken and set aside. Cook garlic, ginger, scallions and cumin. Add rice, butter and soy sauce and toss to coat. Press the rice firmly into the pan and top with the chicken and remaining scallions. Cook for a few minutes until warmed through. Drizzle with sesame oil and add more soy sauce if desired. Serve on its own or with fried eggs and/or your favourite condiment.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I make my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use butter that contains only milk or cream and does not have colour added. I use Lee Kum Kee sesame oil, which is additive-free.

Cumin chicken fried rice

Ingredients:

3 tablespoons (45 ml) soy sauce, plus more for serving if desired

2 tablespoons (30 ml) oyster sauce

½ teaspoon (2.4 ml) sugar

2 teaspoons (10 ml) cumin seeds (or 1½ teaspoons/7.5 ml ground cumin)

1 tablespoon (15 ml) neutral oil or ghee

1 pound (454 g) boneless, skinless chicken thighs, cut into 1-inch pieces

Kosher salt, such as Diamond Crystal

Freshly ground black pepper

2 tablespoons (30 ml) salted butter or ghee, divided

1 bunch scallions (about 6), white and light green parts thinly sliced, and dark green parts cut into 1-inch (2.54-cm) lengths

5 garlic cloves, finely grated

1 (2-inch/5-cm) knob fresh ginger, finely grated

5 cups cooked, day-old jasmine rice (from 1 2/3 cups/415 ml uncooked rice)

1 tablespoon (15 ml) toasted sesame oil

Crispy fried eggs, for serving

Pickled onions, achaar or kimchi, for serving

Sriracha, for serving

Preparation:

Stir soy sauce, oyster sauce and sugar together in a small bowl. Crush cumin seeds in a mortar and pestle until coarsely ground.

Heat the oil in a large (12-inch/30-cm) high-sided, nonstick skillet or a wok over medium-high. Add chicken in an even layer and season with 1 teaspoon (5 ml) salt and freshly ground black pepper. Cook, undisturbed, until crisp and browned underneath, about 4 minutes. Stir and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate, leaving as much fat behind as possible.

Add 1 tablespoon (15 ml) of butter, white and light green parts of the scallions, garlic and ginger to the skillet and stir-fry until fragrant and beginning to brown around the edges, about 1 minute. Add the cumin seeds and more freshly ground black pepper. Stir until toasted and fragrant, 15 to 30 seconds more.

Add the rice, remaining 1 tablespoon (15 ml) butter and the soy sauce mixture to the skillet. Toss the rice to coat in the sauce. Press rice firmly into the skillet, and top with the cooked chicken and remaining dark green parts of scallion. Let cook, undisturbed, until chicken is warmed through and rice is slightly crisp underneath, about 2 minutes. (You may hear dry popping sounds.)

Drizzle over the sesame oil and toss once again. Taste and season with additional soy sauce if desired. Serve with crispy fried eggs if desired, along with your choice of pickled onions, more black pepper, and a drizzle of soy sauce or Sriracha if you like. Serves 4.

From NYT Cooking