Molokhia Ta'leya Fried Rice with a Crispy-Edged Egg

Method

1. Thaw the molokhia in the fridge beforehand. Put it in a dry 26 cm frying pan and cook on medium heat for 4 min, stirring, to drive off the water. When a spatula drawn across the pan leaves a path for a moment and it looks like a thick paste, scrape it into a bowl. Leftover water would make the rice soggy.

   Add in this stepFrozen minced molokhia, thawed 150 g

   medium heat

2. Add part of the ghee to the same pan, spread the chicken out on medium-high heat, sprinkle with part of the salt and cook for 6 min, until golden outside and no longer pink when you cut a piece open.

   Add in this stepBoneless chicken thighs, cut into 2 cm pieces 200 gSalt ¼ tspGhee or butter ¾ tbsp

   medium-high heat

3. Add a little more ghee, the finely chopped garlic and the ground coriander and fry on medium heat for 1 min, until the garlic is pale gold and fragrant.

   Add in this stepGarlic cloves 4Ground coriander 1 tspGhee or butter ¾ tbsp

   medium heat

4. Add the rice and the remaining salt, turn up to high heat and fry for 4 min, pressing out any clumps with the spatula. Return the molokhia and toss for 1 min 30 sec more, until every grain is evenly green.

   Add in this stepCold cooked rice (ideally a day old) 400 gSalt ¾ tsp

   high heat

5. Heat the remaining ghee in another 20 cm pan on medium heat, crack in the eggs and fry for 2 min, until the edges are crisp and lacy, the whites set and the yolks still runny. For a fully set yolk, cover with a lid for 1 more minute.

   Add in this stepEggs 2Ghee or butter 1 tbsp

   medium heat

6. Pile the rice into bowls, top with the fried eggs, sprinkle with the chili flakes and add a lemon wedge. Squeeze over the lemon just before eating and mix it through with the runny yolk.

   Add in this stepLemon ½Red pepper flakes 1 pinch