This flavorful fried rice is the perfect side dish for any Asian cuisine. The flavors are simple, and if you've never made fried rice before, this is a great entry recipe. Be sure to use 4 day old cooked rice -- in a pinch you can use 2 day old cooked rice, but the older the rice, the better the fried rice. Using freshly cooked rice will give your fried rice a soggy texture. Older cooked rice gives the right firm texture to your fried rice.
Here's a great road map for timing:
Monday -- cook your rice (either jasmine or sticky)
Wednesday -- fry garlic and ginger. store in fridge.
Thursday -- finish putting together the rest of the rice -- serve and watch it disappear!
- ½ 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 (you can also use onions)
- 4 cups day-old cooked rice, preferably jasmine, at room temperature (sticky white rice is good, too!)
- 4 large eggs
- 2 teaspoons sesame oil
- 4 teaspoons soy sauce
In a large skillet, heat 1/4 cup peanut 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 peanut oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
You can make the garlic, ginger and leeks early in the day. Store in the fridge until ready to use.
Raise heat to medium and add cooked rice. As mentioned in the ingredients, you can use either jasmine or sticky -- cook the rice according to the package.
If you cooked the leeks earlier, this is the time to add them. Cook, stirring well, until heated through. Season to taste with salt.
If you are using the eggs, in a nonstick skillet, fry eggs in remaining peanut 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.
Recipe from Mark Bittman