It’s really amazing how so few ingredients that all already have a permanent space in my kitchen can come together in such different and delicious ways! This fried rice is different than what you’d get at a Chinese restaurant, because rather than the egg being mixed in, it tops off the rice. It’s better this way (because you know how I feel about runny egg yolks)!
This was one of those dinners that I really impressed myself with and couldn’t wait to make again. So flavorful, super easy and it’s a whole meal in a bowl (or plate)! It’s a great way to use up leftover rice, and isn’t there always leftover rice? Or, do what I did, and cook up some rice the night before you intend to make this! It’s a little more work, but it’s really not much.
Ginger Fried Rice, from The New York Times
about 30 minutes, serves 2
- peanut oil
- 1 tablespoons minced garlic, 2-3 cloves
- 1 tablespoon minced ginger
- 1 cups thinly sliced leeks, white and light green parts only, rinsed and dried, 1 leek
- 2 cups day-old cooked rice, preferably jasmine, at room temperature
- 2 large eggs
- 1 teaspoons sesame oil
- 2 teaspoons soy sauce
1. In a large skillet, heat some 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 add a but more oil and the leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among two dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
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