Over the holidays, we hosted a large group of friends and family for a potluck style dinner. My neighbor and good friend Sungmee brought a plate of leek and ginger fried rice, which was quickly stripped clean. And with good reason – it was really good. She told me it was Jean-Georges’ recipe, so I had to give making it a try.
I skipped the fried egg for this picture. Check also the recipe for Vietnamese pork chop.
- • 1/2 cup peanut oil plus 2 tablespoons 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 rice, preferably jasmine, at room temperature
- • 4 large eggs
- • 2 teaspoons sesame oil
- • 4 teaspoons soy sauce
- 1. In a large skillet, heat ¼ cup peanut 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 the skillet to medium-low, and add 2 tablespoons peanut oil, adding leeks once the oil is hot. 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, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
- 5. Divide rice among four dishes. For each portion, top with an egg, and drizzle with ½ teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.