This is a good way to use up leftover rice, and tasty enough to cook up rice especially.
1 T white vinegar
2 T olive oil
1/2 c chopped onion
1/4 t salt
pinch of crushed red pepper flakes
1 garlic clove, minced
1 bunch greens, stemmed, if necessary and finely chopped
2 – 3 c cooked (brown) rice
salt and pepper, to taste
1. Put enough water in a skillet or wide saucepan to cover the eggs for poaching. Add 1 T white vinegar. Bring to a simmer.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, salt, and crushed red pepper flakes. Cook for about 5 minutes, until the onion softens. Add the garlic and cook for about 30 seconds or so. Add the greens, in bunches, if necessary, and cook until wilted and softened. This will depend on the type of greens used. Stir in the cooked riced and heat through. Set aside and cover to keep warm, or keep on a very low heat.
3. If possible, put each of the four eggs in separate ramekins or small bowls, or once the water is simmering, and working fast, crack each egg and slip it into the water. If using ramekins, simply slide each egg into the simmering water. Once the egg whites have firmed up a bit, gently nudge them with a spatula to prevent them from sticking to the pan. Cook for about 4 minutes, or to your preference. Remove each poached egg with a slotted spoon, allowing each egg to drain a bit.
4. Put the greens/rice mixture into each of four bowls or on plates and top with a poached egg. Season with some salt and pepper.