Fried Rice Bowl With Savory Yogurt, Fried Onions And Pickled Chil

Ingredients

• ½ cup apple cider vinegar
• 2 teaspoons kosher salt, divided
• 1 garlic clove, thinly sliced
• 2 red chiles (such as red Fresno chiles), sliced crosswise into thin rings
• 1 tablespoon unsalted butter
• 2 tablespoons grapeseed oil, divided
• 1 medium red onion, quartered and thinly sliced
• ½ teaspoon kosher salt
• 4 cups cooked and chilled long-grain white rice (takeout rice works great)
• 1 tablespoon soy sauce
• Blue Hill savory yogurt
• ¼ cup roughly chopped spinach

Directions

1. Make the pickled chiles: To a small saucepan, add the vinegar, 1 teaspoon of the salt and the garlic. Bring the vinegar to a simmer over medium-high heat, add the chiles, turn off the heat and set aside to cool. Transfer to an airtight container and refrigerate.
2. Fry the onions: Add the butter and 1 tablespoon of the oil to a large skillet set over medium-high heat. Once the butter is melted, add the onion slices and cook, stirring often, until they begin to brown around the edges, 4 to 5 minutes. Reduce the heat to medium-low, add the salt and continue to cook until the onions are very dark and crisp, about 3 minutes longer. (If they start to get too dark, reduce the heat to low.) 3. Prepare the rice: Add the remaining 1 tablespoon of oil to the skillet, then add the rice. Stir in the soy sauce and let the rice cook, without stirring, until it gets a nice, browned crust, 3 to 4 minutes. Divide the rice between 4 bowls, dollop with some of the yogurt and serve sprinkled with spinach and pickled chiles.