I have an ongoing love affair with eggs and rice. Ever since I discovered the joy of an over-easy egg with rice and soy sauce, it's been my favorite breakfast, easy lunch, or I'm-too-tired-to-cook meal.
I'd been eyeballing this recipe in the Asian Flavors of Jean-Georges cookbook, especially since I'd had good luck with several of his other recipes. So when I saw Mark Bittman wax poetic about it recently, and he showed me just how easy it really is, I knew it was time to give it a shot.
The ingredients are simple, but this is really tasty fare. The silky, smooth leeks really gives the rice a lovely flavor and subtle texture, and the crispy garlic and ginger really elevates it. Served with a simple salad with a miso vinaigrette, it really hit the spot. My husband loved it so much, he was mostly done by the time I'd finished snapping pics. Next time, I'll use jasmine; I used calrose by force of habit, and realized my mistake only after I'd started cooking it. Oops. It still turned out great, though!
Jean-Georges Vongerichten's Ginger Fried Rice
1/4 cup neutral oil
2 TB minced garlic
2 TB minced ginger
Salt
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
In a large nonstick skillet, heat the oil over medium-high heat. Add the ginger and garlic and fry lightly until golden brown, making sure not to burn the bits. Drain the bits on a paper towel and reserve the oil.
Reduce heat to medium-low, add back in 1 TB of the oil, and sweat the leeks until very soft but not brown, about 7 minutes. Raise the heat to medium and add in the rice, making sure to break any large clumps. Add more oil if necessary. Stir-fry until heated through, or if you're like me, until some bits of rice get nice and crispy. Season with salt to taste.
Turn heat to very low or cover and set aside, and fry your egg sunny side up. Dish the rice onto the plate, drizzle on or around with 1 tsp soy sauce and 1/2 tsp sesame oil, top with an egg, and sprinkle with tasty crispy garlic and ginger bits.
Serves 4.
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Eggs are my fave breakfast food, but honestly, I think I could eat this dish any time of day! Thanks for sharing it.
ReplyDeleteI'm with Sophia. I eat eggs every morning, but I can see how this would translate into a breakfast, lunch or lazy dinner menu item. I love that it's as tasty as it is easy, because usually being lazy means I'll suffer in the taste department. I'm putting this into our menu rotation. :D Thanks for sharing!
ReplyDeleteAnyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.
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Casey
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www.tastestopping.com
I made this last night - it was so simple and tasted fantastic! Wouldn't change a thing!
ReplyDeleteThanks for all the comments! I love eggs too, Sophia. I think they are an anytime food, and should not be relegated to breakfast only!
ReplyDeleteCasey, I have several items that have been rejected from Tastespotting, including my (sniff) Buche de Noel. I've came across your site recently and found the concept funny (and appropriate), I'll have to send in some submissions.
Anonymous, wow, that was quick! Glad you enjoyed it :)
My standard breakfast lately has been scrambled eggs mixed with brown rice, but oddly, it never occurred to me to try fancier egg/rice combinations. Thanks for the idea!
ReplyDeleteMmmm., I really love the sound of this, kind of different too. Thanks for sharing :)
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