Ginger Fried Rice

Name: Ginger Fried Rice
Ingredients: 2 tablespoons peanut oil; 2 tablespoons garlic, minced; 2 tablespoons ginger, minced; salt; 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

9 ingredients

5 steps

Ingredients

2 tablespoons peanut oil
2 tablespoons garlic, minced
2 tablespoons ginger, minced
salt
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

Directions

1

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.
2

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.
3

Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4

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).
5

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.