Leek and ginger fried rice

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.

Leek and ginger fried rice

2014-02-19 17:17:42

Serves 4

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670 calories

62 g

186 g

41 g

12 g

8 g

329 g

419 g

2 g

0 g

31 g

Nutrition Facts

Serving Size

329g

Servings

4

Amount Per Serving

Calories 670

Calories from Fat 366

% Daily Value *

Total Fat 41g

64%

Saturated Fat 8g

39%

Trans Fat 0g

Polyunsaturated Fat 13g

Monounsaturated Fat 18g

Cholesterol 186mg

62%

Sodium 419mg

17%

Total Carbohydrates 62g

21%

Dietary Fiber 1g

4%

Sugars 2g

Protein 12g

Vitamin A

20%

Vitamin C

11%

Calcium

7%

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. • 1/2 cup peanut oil plus 2 tablespoons peanut oil
2. • 2 tablespoons minced garlic
3. • 2 tablespoons minced ginger
4. • Salt
5. • 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
6. • 4 cups day-old cooked rice, preferably jasmine, at room temperature
7. • 4 large eggs
8. • 2 teaspoons sesame oil
9. • 4 teaspoons soy sauce

Instructions

1. 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. 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. 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. 4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. 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.

By DiepLicious

Adapted from Jean Georges

beta

calories

670

fat

41g

protein

12g

carbs

62g

more

Adapted from Jean Georges

DiepLicious https://dieplicious.com/