Ginger Fried Rice

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!

Serves 4

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

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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.

2 responses to “Ginger Fried Rice

  1. WOW this was great!!! The egg was perfect on top. Thad was on the phone when he took the first bite and his eyes got big at how much he loved it. This is going into my list of staples. Thanks for the recipe! (Thad is now requesting it once a week…let’s see how long that lasts!)

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