A short break from Christmas preparations to clear out the refrigerator so there’s room for more baking and a ham and eggnog and that sort of thing.
I made a double sized batch of rice last time so that I’d be able to make this Ginger Fried Rice recipe. Initially I saw it in video form, presented by Mark Bittman in the always amusing Minimimalist series (http://www.nytimes.com/video/dining/1247466678499/jean-georges-s-fried-rice.html), then it showed up again on the marvelous food52.com site (http://food52.com/blog/4750-jean-georges-ginger-fried-rice).
Enough already, universe! I can take a hint. I am making this recipe.
Here’s how it went.
Got the ingredients ready.
Minced the ginger.
Minced the garlic too.
Fried the ginger and garlic.
While the ginger and garlic were cooking, sliced and rinsed the leeks.
Crisp, crunchy ginger and garlic.
The leeks were fried in the oil that was used to cook the ginger and garlic.
Leftover rice was added.
Meanwhile, in another pan, an egg was fried.
Ginger fried rice.
So good. And I’m so sorry I waited so long to try this.
The ginger and garlic sprinkled on top were tasty and added a great texture. And what isn’t improved by placing a fried egg on top of it?
Here’s the recipe:
Ginger Fried Rice
Time: About 30 minutes
1/2 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, preferably jasmine, at room temperature
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 add 2 tablespoons oil and 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 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.
Yield: 4 servings.