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Grice

Sorry ‘bout the long time, no post.imageimage

You can offer my boyfriend a 5-star, top-chef, orgasm-in-your-mouth meal (one that somehow has an ice sculpture and live fire worked into it), and he would turn it down for Grice.

(I think we call it “Grice” as a truncation of “Egg Rice.”)

It’s caramelized onions and peppers, topped with eggs sunny side up, set on a bed of rice, hit with a downpour drizzle of kecap manis (sweet soy sauce) and sriracha, and garnished with green onion (and a sprinkle of childhood nostalgia).

It’s nothing fancy, but it was his go-to meal as a kid. Not guaranteeing it’s gonna hit your spot, but it works for him so I thought I’d share.

image
Grice
Serves 1 Hungry Partner

  • 1 cup of cooked rice (we use basmati, but any would do)
  • 1/2 medium onion + 1/4 bell or poblano pepper, sliced
  • 2 eggs, fried
  • Sriracha + Kecap Manis to taste
  • Black pepper to taste
  • 1-2 green onions, sliced
  1. Caramelize* onions and peppers on medium heat (I usually give the onions a minute head start while I cut the peppers)
  2. Assemble everything in the order above.
  3. Feed to partner. Sneak a few bites.

*Not an authentic, painstaking caramelizing, just a light browning to bring out the sugars. But caramelizing sounds better.

Filed under food comfort food childhood foodagraphy

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