Jean-Georges's Ginger Fried Rice
Genius Recipes
Photo by Linda Xiao
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
Jean-George Vongerichten brings us a world-brightening fried rice you could have right now -- not tomorrow -- if you really wanted. Adapted slightly from "The Minimalist: Fried Rice, Dressed Simply" (New York Times, January 27, 2010)
Ingredients
- 1/2 cup peanut oil if you're Mark Bittman, chicken fat if you're Jean-Georges
- 2 tablespoon minced garlic
- 2 tablespoon minced ginger
- 1 tablespoon salt
- 2 cup thinly sliced leeks, white and light green parts only, rinsed and dried
- 4 cup cooked rice, preferably jasmine, at room temperature (see note below)
- 4 large eggs
- 2 teaspoon sesame oil
- 4 teaspoon soy sauce
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Directions
- Step 1
In a large skillet, heat 1/4 cup 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. Alternately, you can pour the oil into a heat-proof bowl through a fine-mesh strainer, then return the flavorful oil to the pan, reserving the ginger and garlic bits.
- Step 2
Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
- Step 3
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- Step 4
In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
- Step 5
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.
- Step 6
Note: Use leftover cooked rice if you have it. Here are some tips if you're cooking the rice fresh, to make sure it isn't too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 minutes. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an open window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Hair at Steamy Kitchen also recommends starting with 1/4 to 1/3 less water when cooking the rice.