Ginger Fried Rice Print Email

1/4 cup canola oil
1 tablespoon garlic, minced
1 tablespoons fresh ginger, minced
1 cup leeks, thinly sliced white and pale green parts only
2 cups rice, preferably day old or at least cool
1 teaspoons sesame oil
2 teaspoons soy sauce
2 large eggs

In a large pan pour half of the oil in over medium heat. Toss in the leeks and cook until they are softened, but not browned. It should take about 10 minutes. Turn the heat to medium-low if they start to develop any color. Season with salt.

Dump in the rice and stir it together with the leeks. Cook until it is hot, just a few minutes. Turn off the heat. Divide the rice into two plates. Drizzle each with half of the soy sauce and sesame oil.

Meanwhile, in another large pan pour the rest of the canola oil over medium heat. When hot, add the garlic and ginger. Stirring occasionally, cook until the garlic is nicely browned, just a few minutes. Remove the garlic and ginger and drain on a paper towel.

Fry the eggs sunny-side up in the remaining oil left from frying the garlic and ginger. When done, place one egg on each mound of rice. Sprinkle the garlic and ginger on top. Season with salt. Add more soy sauce or sesame oil if you so desire. - serves 2 - Adapted from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten

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