Some things are better the next day.

Waiting a day gives us time to process and for anger to subside. Ideas and creativity find space to flourish, flavors meld, herbs grow, rice gets crispier, and stories change and mature. I’m not the same person today as I was last night. This fried rice changed with me, a canvas for new ideas in the form of apricots and fermented mango sauce.

This is a comforting meal that is adaptable depending on what you have. Am I pushing garlic scapes again? Yes. But they aren’t required, use garlic instead if you want, add a LOT of basil, crisp some shallots and throw them on top, serve with avocados, use summer squash, use what you have, but make sure you fry your rice until it’s crispy.

Garlic Scape, Mushroom and Ginger Fried Rice

2 cups short grain brown rice, soaked at least 4 hours
1 can coconut cream and 1 1/2 cans water

Grapeseed oil
1 big bunch oyster mushrooms
2 inches ginger, minced
Garlic scapes, 15-20 scapes, tough ends trimmed
Big bunch of greens, I used braising greens and kale
2 apricots, halved and quartered
4-5 eggs
Sea salt

2-3 tablespoons rice vinegar
2 tablespoons sesame oil

Wild salmon
Tamari

Kimchi
Fermented mango
Umeboshi plums

Method

Cook the rice. Depending on how long you soak the rice, the amount of water needed and cooking time varies. I like mine al dente, so keep an eye on your rice and taste it to your liking.

Heat a large cast iron skillet. Drizzle in the oil, then add the mushrooms, ginger and garlic scapes. Cook for a few minutes, then toss in the greens and apricots. Season with salt. Cover until the greens wilt.

Crack the eggs on the vegetables, season with salt, then scramble with a fork. Add the rice to the pan, drizzle on the sesame oil and rice vinegar, stir and taste. Don’t touch the rice for a few minutes! Turn the heat to high so you get a nice crispy crust.

Cook the salmon. I fried mine in oil and season it with salt, a drizzle of tamari and some of the juices from the kimchi.

Serve the fried rice with the salmon, more kimchi, and sides like fermented mango and umeboshi plums, or drizzle plain whole milk yogurt on top. Eat for breakfast with more eggs, eat for dinner with a bubbly glass of rose (like I did last night). Enjoy the meal the first day, but same some leftovers for later and enjoy even more.