METHOD

• 1

  Bring 3 cups of water to a boil. When boiling, add the packet of kitchari and a pinch of salt. Reduce the heat to a simmer, partially cover with a lid, and cook until the rice and lentils are tender and all of the water has been absorbed. Take it off the heat and set it aside to cool for 20 minutes. Line a sheet tray with a piece of parchment paper, then spread the kitchari out in a thin layer.

• 2

   Place the sheet tray in the fridge, uncovered, for at least 2 hours. This process allows the kitchari to gently dry out, which will yield crispier grains of rice when you fry it! Alternatively, you can simply use chilled leftover kitchari.

• 3

  Place a large frying pan over medium high heat. When the pan is hot but not smoking, add your fat of choice, the onions, and a small pinch of salt. Cook for 3-5 minutes, until the onions have softened and just started to brown. Add the kitchari, and flatten it out in an even layer to cover the surface area of the pan. Let it cook, undisturbed, for 3-4 minutes.

• 4

  Use a spatula to take a peek at the underside of the kitchari; if it has browned and crisped up then use the spatula to gently scrape the pan, delicately releasing the crispy rice from its surface then toss and flatten again to crisp it further. When the Kitchari has browned and crisped to your liking, fold in the shishitos and garlic. Cook for 2-3 minutes.

• 5 To serve, top the Kitchari ‘fried rice’ with a sunny side up egg, torn basil, and a squeeze of lime.