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
- 1/2 cup peanut oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 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
- 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.
- 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.
- Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- In a nonstick skillet, scramble eggs in remaining oil. Toss in rice until well mixed.
- 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.