Jean-Georges' Ginger Fried Rice
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Author Notes: Jean-George Vongerichten brings us a world-brightening fried rice you could have right now -- not tomorrow -- if you really wanted. Adapted slightly from "The Minimalist: Fried Rice, Dressed Simply" (New York Times, January 27, 2010) - Genius Recipes
Serves 4
- 1/2 cup peanut oil if you're Mark Bittman, chicken fat if you're Jean-Georges
- 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 cooked rice, preferably jasmine, at room temperature (see note below)
- 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 ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. Alternately, you can pour the oil into a heat-proof bowl through a fine-mesh strainer, then return the flavorful oil to the pan, reserving the ginger and garlic bits.
- 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, 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.
- Note: Use leftover cooked rice if you have it. Here are some tips if you're cooking the rice fresh, to make sure it isn't too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 minutes. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an open window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Hair at Steamy Kitchen also recommends starting with 1/4 to 1/3 less water when cooking the rice.
- This recipe is a Community Pick!
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6 days ago Andochina
This looks great. What if I wanted to scramble the egg into the rice? Has anyone done that? If so when did you add it?
Thanks again for posting.
6 days ago JoyceB
You could definitely do that by scrambling the egg in the centre of the rice/leek mixture and then topping with the garlic and ginger but the revelation of this recipe really is the way the flavours come together when you layer the rice, sesame oil, egg and toppings. YMMV -- I wasn't sure about the runny yolk either until I tried it :)
2 months ago ktmckinsey
I can't say enough about this recipe! We're trying to save money on food (tons of student loan debt and two small children aren't cheap). I've made this recipe three times in two weeks. It's great for getting rid of leftover rice/cooked meat of any sort. I had made Chinese Pulled Pork and Kale Slaw (http://food52.com/recipes...) and was left with more leftovers than my husband and I could consume. I added the pork to your stir fry and served with a bit of Sirarcha on the side. It was amazing! Even my 3 year old who is suspicious of all things new and different enjoyed it.
2 months ago ElizaB
This will be eaten every time we have leftover rice form ordering chinese food. So excited. I love ginger.
2 months ago JoyceB
Another winner from the Genius Recipe series. I used brown jasmine rice and substituted sunflower oil. My egg skills leave something to be desired, but the end result was delicious. Perfect for Sunday lunch for people like me who can't stand sweet so late in the day (brunch).
3 months ago Lesliebling
Love the first ingredient / instructions. I have known for a long time that I am definitely Mark Bittman. (Have made his version of the recipe before too, delicious).
4 months ago Miachef
This is delicious! Used brown jasmine rice and served with arugula salad...yum!
5 months ago DeirdreMS
Made this last night with a Lundberg Wild Rice Blend. Sautéed broccoli along with the leeks. Fantastic!
6 months ago BavarianCook
Simply amazing. Thumbs up!!!!
6 months ago arcane54
Don't be fooled by the simplicity of this recipe. The combination of flavors and textures of leeks, ginger, garlic and rice all smothered in egg... total comfort food -- fast. I've made this four times in two weeks!
6 months ago localappetite
This is one of my favorite cooking for 1 meals.
6 months ago Markop
I've made this before, eggs for dinner, fantastic!!!!
6 months ago Consultant who cooks
The bits of fried ginger and garlic are brilliant! This is one tasty dish.
7 months ago citycoeur
Tried this for dinner last night -- so delicious! And it was a great make-ahead meal too... I cooked the rice and cut up the ginger, garlic and leeks a day ahead of time. My boyfriend took one bite and informed me that fried ginger and garlic are, indeed, the key to a man's heart. Who knew?
7 months ago darksideofthespoon
This was sooo good. I was a little surprised at how flavorful it was, considering the simplicity. I froze the rice and the result was amazing. The only thing I did differently was I fried up some bacon lardons, and through habit, I added the soy sauce to the rice as I fried it.
7 months ago leslie mcstravick
This is so delicious!
7 months ago gaelc
I have made this recipe several times ever since I spotted it in the New York Times. It is always a huge hit! I loved the flavors of the ginger and garlic, and the drippy egg on top is extraordinary. I recommend it very highly because you won't be disappointed.