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Leek confit vegetarian fried rice

I’d originally cooked up a jar of leek confit to spread on bread for an appetizer, but there was plenty leftover. So I put on my fusion thinking cap and came up with this confit fried rice recipe. It’s hearty, and the combination of the leek confit, the eggs, and the soy sauce create an amazing nutty flavor.


Sticky/sushi rice
Leek confit
1/4 of an onion
Soy sauce
Sesame oil
Canola oil


1. Cook up your rice according to the directions on the packaging.

2. Drizzle a few teaspoons of soy sauce and sesame oil over the warm rice, stir, then cover and let sit while you prepare the rest of your ingredients.

3. Chop up your onion quarter, and cook over medium high heat with a Tbsp or so of canola oil.

4. Once onions have gone soft, add confit and rice. Gently stir to break up the confit.

5. Once the rice and confit are warmed, add beaten eggs.

6. Cook for about 10 minutes or until you have nicely colored brown bits. Season with salt and pepper.

7. Top with chives and enjoy!


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