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Ginger Fried Rice

Posted by Stephanie Meyer on Jan 24, 2012 at 12:08pm

ginger fried rice

OK yes, I realize that I’m posting yet another fried egg dish, but this one is just too good to not share. I had actually forgotten about it, which is rather amazing given how many times I’ve made the dish since Mark Bittman first wrote about it in the New York Times two years ago.

This is a Jean-Georges Vongerichten recipe, simple and elegant and exactly how I like to cook and eat. The fried rice itself has but three ingredients: oil, leeks, and rice. You wouldn’t expect just rice and leeks to be so addictive, but they are, particularly when topped with a fried egg, particularly when topped with crispy ginger and garlic. A drizzle of soy sauce and sesame oil to finish makes the whole completely sublime.

If you make an effort to keep leeks around, count this as a perfect quick dinner when you invite someone over and forget to swing by the store to pick up ingredients. I don’t often find myself with leftover rice, so I make a fresh batch and cool it on a baking sheet before continuing; works perfectly.

Ginger Fried Rice
Adapted from Mark Bittman/NYTimes and Jean-George Vongerichten
Serves 4

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
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 add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

Divide rice among four 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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Older Comments

  1. By Mariacorey on February 6, 2012 at 1:42PM

    This looks great. I think I've got all the ingredients in the kitchen right now!

  2. By Nancy Einhart on February 6, 2012 at 12:14PM

    Wow! This looks SO good. I am never one to turn down an egg dish.

  3. By Sara Yoo on February 6, 2012 at 11:54AM

    Mmmmm! I made this recipe a few weeks ago, and my husband has proclaimed it his new favorite. I'm so glad you reminded me . . . now I know what I will be making tonight!