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Ginger and Garlic Fried Rice (Side Dish)

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Total Time: 40 minutes
Servings: 4

Ingredients

  • ½  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  (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

Instructions

  • 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.

Notes

Recipe from Mark Bittman