I don’t know what it is about this dish that drove me bananas. I LOVED it, but don’t think my hubby felt the same. I just loved the strong leek flavor, the gooy yolk, the little crunchy bits of rice, ginger and garlic. Heaven.
This recipe is an adaptation of an adaptation of a Jean-Georges Vongerichten recipe. Kudos to all that came before me and kudos to you for trying it!
1/4 Cup peanut oil
2 Tablespoons minced garlic
2 Tablespoons minced ginger
2 Cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 Cups day-old cooked rice. Jasmine is best, but great with brown.
4 Large eggs
2 Teaspoons sesame oil
4 Teaspoons soy sauce
- In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
- Reduce heat under skillet to medium-low and leeks and a pinch of salt. Cook about 10 minutes, stirring occasionally, until very tender but not browned.
- Raise heat to medium and add rice. Cook, stirring well, until heated through. If you like crispy bits, cook at medium-high and stir less frequently. Season to taste with salt and pepper. Be generous with the pepper
- In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
- Divide rice among four dishes. I scooped mine into a small bowl and inverted it onto a plate (made a little dome), but it would also be good in a bowl.
- Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger and serve.