Ginger Fried Rice

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons peanut oil
  • 2
    tablespoons garlic, minced
  • 2
    tablespoons ginger, minced
  • 2
    cups leeks, thinly sliced white and light green parts only, rinsed and dried (about 2 medium)
  • 4
    cups day-old cooked rice, preferably jasmine, at room temperature
  • 4
    large eggs (optional)
  • 2
    teaspoons sesame oil
  • 4
    teaspoons soy sauce
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DIRECTIONS

  • In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown but not burnt. (This took me over 10 minutes.) With a slotted spoon, transfer to paper towels and salt lightly.
  • Reduce heat to medium-low and add remaining tablespoon 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.
  • Fry eggs in remaining oil, sunny-side up, until edges are set but yoke is still runny. (It's up to you how you prefer your eggs - I like mine thoroughly cooked).
  • Divide rice among four dishes and top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Evenly sprinkle leeks and crisped garlic and ginger over everything and serve.
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