Friday, October 8, 2010

Ginger Fried Rice

I’ve started some menu planning in an attempt to work through my ever-growing TBD File, and it’s been quite successful (as you will soon see), though not necessarily the lowest-fat week of my life!

I started with Smitten Kitchen’s Ginger Fried Rice, which I collected during a fried-rice spree I was on a few months ago. Unfortunately, after roaming my suburban Mar del Plata neighborhood for several hours on a Sunday afternoon, I finally conceded fresh ginger wasn’t going to be had. So, here’s what I did:

1/2 cup vegetable oil
2 tablespoons minced garlic
1 tablespoon ground ginger
2 cups thinly sliced leeks, white and light green parts only
4 cups cooked rice
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce


In a large skillet, heat 1/4 cup oil over medium heat. Add garlic 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. Add ginger and 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 fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Comments: While I love the ability of fried rice to accommodate whatever random vegetables I have hanging around, this was lacking nothing. It was delicious, and while I would love to try it with fresh ginger (and recommend following Deb’s recipe), it worked well with my adaptation.

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