jean-george inspired fried rice

7.30.2010


You'd be surprised how often we make fried rice at home. That is because my mother-in-law loves to make rice. She'll make 3 cups full for the 4 of us, when 1 cup is just enough. As a result, we are consistently faced with a big mound of leftover rice. Honestly, I am not complaining, especially when it comes to fried rice inspired by a Frenchman. That sounds a bit like an oxymoron, doesn't it? I was browsing through nytimes.com and came across this article from the minimalist. After reading then watching Mark Bittman go on about fried rice, I was intrigued to try out the key ingredient to Jean-George's fried rice, which is the crispy garlic and ginger. Why not? Our fridge is constantly stocked with the right ingredients anyways.

ginger fried rice
recipe adapted from the nytimes

ingredients
  • 1/2 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
  • 4 cups day-old cooked brown rice, at room temperature
  • 4 large eggs
  • 2 teaspoons sesame oil
  • 4 teaspoons soy sauce
  • Fried shallots
directions
  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.
  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.
  3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
  4. In a nonstick skillet, scramble eggs in remaining oil. Toss in rice until well mixed.
  5. Divide rice among four dishes. Drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve. Top with fried shallots.

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