Ginger Fried Rice

This take on fried rice is so deeply satisfying it has become one of my new favorite dishes—really. Quick and easy, but elegant enough to serve at a dinner party.

Recipe from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten/Clarkson Potter, 2007.

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Main Course

Ingredients

1/2 cup rendered chicken fat or neutral oil		4 cups day-old cooked rice, preferably jasmine, at room temperature
2 tablespoon minced garlic		2 teaspoons sesame oil
2 tablespoons minced fresh ginger		4 teaspoons soy sauce
Salt		1 tablespoon grape seed, corn, or other neutral oil
2 cups thinly sliced leeks, white and pale green parts only		4 large eggs

directions

Total:

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1
Melt half the fat in a large skillet over medium heat. Add the minced garlic and ginger and season lightly with salt. Cook, stirring occasionally, until crisp and browned. Drain on paper towels and set aside.
2
Meanwhile, melt the remaining fat in a large deep skillet over medium-low heat, then add the leeks. Cook, stirring occasionally, until softened, about 10 minutes. They should be very tender, but not browned. Season to taste with salt.
3
Add the rice and cook, stirring well, until heated through. Season to taste with salt, then remove from the heat. Put a quarter of the rice into a small bowl and gently press down into the bowl. Invert the bowl onto a serving plate. The rice will unmold in a small dome. Drizzle 1/2 teaspoon of the sesame oil and 1 teaspoon of the soy sauce around the mound of rice. Repeat with the remaining rice. Put the grape seed oil in a nonstick skillet and fry the eggs, sunny-side up, until the edges are set, but the yolk is still runny.
4
Put the eggs on top of the mounds of rice. Top each mound of rice and egg with some of the garlic- ginger crisps and serve immediately.

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Ginger Fried Rice

Ingredients

directions