Fried RiceOver 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.pork chop and fried rice
I skipped the fried egg for this picture. Check also the recipe for Vietnamese pork chop.

Leek and ginger fried rice
Serves 4
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
Amount Per Serving
Calories 670
Calories from Fat 366
% Daily Value *
Total Fat 41g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 18g
Cholesterol 186mg
Sodium 419mg
Total Carbohydrates 62g
Dietary Fiber 1g
Sugars 2g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.
Adapted from Jean Georges
Adapted from Jean Georges
Fried rice Jean Georges


Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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