Fry
Jean-Georges's Ginger Fried Rice
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39 Reviews
HalfPint
August 21, 2023
So much flavor for simple ingredients. It is not a quick recipe (unless you have the ginger/garlic/leek oil made in advance) but once the oil is made, it becomes a great weeknight meal with a fried egg.
whatiseenow
February 14, 2022
Absolutely delicious. Scrambled the eggs instead of doing over easy, and I could easily eat half of this in one sitting. Will add some veggies next time.
MCBrown
November 15, 2021
I loved this recipe. I used everything as is. That Korean idea of putting interesting bits on top and then stirring them up worked so well! For those who said this feeds fewer in their family, same! We had this conversation after we ate it. I don't NEED more food, I just want to keep having those flavors! I made it Bittman style. Maybe someday, I'll save up the chicken fat enough to make it the way Jean-George meant it to be. 😏
Queezle_Sister
April 29, 2020
Fried rice hardly needs a recipe, but this one is a useful guide. I used much less oil (maybe 2T), I scrambled the eggs separately, and a slightly different mix of vegetables. But this recipe did give me confidence to walk into the kitchen and prepare the fried rice of my gingery dreams.
Jay
April 27, 2019
I like the crunchy ginger and garlic at the end, but the amount of oil is ridiculous. You could cut it in half and get a better result. Leeks are nice, though...
Jillian M.
November 9, 2018
LOVED this! Made it with peanut oil, but to be honest, this serves two in my household! You could definitely add more veggies or tofu, and I used a diced up white onion because it was all I had and it was great. I've made it twice with left over white basmati rice and also brown, but was most delicious with the white.
luvcookbooks
October 28, 2018
Just made this for dinner. Less oil and added two chopped red peppers and a cup or so of leftover shredded Brussels sprouts to the red onion I substituted for the leeks. With all the vegetables, it was a one dish meal. :)
macfly18
August 20, 2018
This was surprisingly good given how simple it was. We didn't have eggs, so subbed pan-fried tofu for the protein. And added a carrot/red onion/jalapeno slaw for some acid and heat.
JoAnne L.
June 12, 2018
I made this with leftover brown rice, sans the fried egg as I’m Vegan. I added small cremini mushrooms sliced thin and sautéed lightly in one Tablespoon of sesame oil. I reduced the peanut oil to 1/3 cup and mixed the soy sauce (I use Tamari) into the finished product before serving. The flavors were good but my husband and I still found the rice to be too greasy or oily even after the reduction of the peanut oil. I will try this again but reduce the oil further and at my husbands suggestion, use less peanut oil and more sesame oil as I usually do when making fried rice. I did enjoy the crispy, salty ginger and garlic topping and the sweetness of the leeks!
ctgal
June 2, 2018
This is a surprising and wonderful recipe! The combination of salt, sweet (soy sauce), crunchy (ginger and garlic), and rich (the egg running into the rice) is perfect! I would never have imagined that it would have the punch it did. Thank you for a delicious and unique recipe.
Susan
May 31, 2018
As my spouse said, “you don’t ever have to make any other fried rice ever again.” This is nothing short of fabulous. Make it. Eat it. You won’t be sorry.
Mae
July 27, 2017
This was a nice way to change up how I had been making fried rice. I made a few changes just because of what I had on hand, and in some cases preference. I used a yellow onion instead of leeks and vegetable oil instead of peanut. Also I added some Napa cabbage in with the onion. I didn't use any eggs. Instead I steamed some broccoli and red bell pepper. I ran out of sesame oil, so I mixed together some soy sauce, peanut butter, and agave and drizzled that over the top. I love the fried garlic and ginger, and cooking everything in that infused oil was delicious!
Morgan
November 30, 2014
"peanut oil if you're Mark Bittman, chicken fat if you're Jean-Georges" is the best part about reading this recipe!
Maddie M.
November 25, 2014
Yum. I loved this! Just made it with shallots instead of leeks (due to what was at my disposal) and loved it. Only changes I made were the shallots and mixing the fried garlic/ginger after turning the heat off in the pan (that just made sure they were evenly distributed throughout the dish). So simple, but so good.
arcane54
November 8, 2014
I've been switching this up a bit by adding some finely chopped chicken or thinly sliced pork. I make half the recipe (one for tonight/one for tomorrow) but always make the full recipe of garlic and ginger crispy-bits. They're a great additon to salad, eggs, stirfries...
Beth
February 20, 2014
My husband and I made this last night. We were fearful that it would be a little bland, but it came together nicely. It is definitely a keeper!
prem K.
January 27, 2014
Try adding diced onions fried seperately, with a dash of amchur(mango powder)cilantro and a sprig of curry leaf.For me, scrambled egg works not the runny yolk!
Nancy M.
October 14, 2013
This seemed like a pretty boring recipe but I love anything with a gooey egg on top so I tried it. What a happy surprise. It's delicious.
Ghost H.
July 15, 2013
What I thought when I kept seeing this recipe in a few different places was that what a French chef knows about fried rice and how good a fried rice can be. And I finally tried it and I was a convert. Since then I tried his fried sushi cakes recipe as well. Both awesome!
Marion B.
April 22, 2015
You might know this by now, but J-G is married to a Korean American woman. She has had a show (on PBS, I think) that has features about Korean cuisine and then she and J-G cook something together that usually marries French and Korean.
ErinC
June 19, 2013
I made this last night and will definitely make again. My only (minor) issue was that it used a lot of pots/pans, or at least I did. :)
Very good flavor and I added Sriracha at the end to add some spice, highly recommend, especially if you're cooking for 1.
Very good flavor and I added Sriracha at the end to add some spice, highly recommend, especially if you're cooking for 1.
Andochina
May 16, 2013
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.
Thanks again for posting.
JoyceB
May 17, 2013
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 :)
ktmckinsey
March 16, 2013
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/18628-chinese-pulled-pork-sandwiches-with-kale-and-apple-slaw) 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.
ElizaB
March 10, 2013
This will be eaten every time we have leftover rice form ordering chinese food. So excited. I love ginger.
JoyceB
March 10, 2013
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).
Lesliebling
March 8, 2013
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).
Miachef
February 2, 2013
This is delicious! Used brown jasmine rice and served with arugula salad...yum!
DeirdreMS
January 4, 2013
Made this last night with a Lundberg Wild Rice Blend. Sautéed broccoli along with the leeks. Fantastic!
arcane54
November 29, 2012
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!
Consultant W.
November 10, 2012
The bits of fried ginger and garlic are brilliant! This is one tasty dish.
Kristen
November 2, 2012
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?
darksideofthespoon
November 2, 2012
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.
gaelc
October 24, 2012
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.
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