Jean-Georges' Ginger Fried Rice

By • October 24, 2012 27 Comments

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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
  1. 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.
  2. 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.
  3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
  4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
  5. 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.
  6. 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.

More Great Recipes: Rice & Grains|Entrees

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Comments (27) Questions (1)


6 months ago Megan

This was truly scrumptious.


9 months ago Morgan

"peanut oil if you're Mark Bittman, chicken fat if you're Jean-Georges" is the best part about reading this recipe!


9 months ago Maddie Mayjack

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.


10 months ago arcane54

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...


over 1 year ago Beth

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!


over 1 year ago prem kishore

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!


almost 2 years ago Nancy Mck

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.


about 2 years ago Ghost House Kitchen

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!


4 months ago Marion barker

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.


about 2 years ago ErinC

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.


over 2 years 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.


over 2 years 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 :)


over 2 years 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 ( 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.


over 2 years ago ElizaB

This will be eaten every time we have leftover rice form ordering chinese food. So excited. I love ginger.


over 2 years 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).


over 2 years 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).


over 2 years ago Miachef

This is delicious! Used brown jasmine rice and served with arugula salad...yum!


over 2 years ago DeirdreMS

Made this last night with a Lundberg Wild Rice Blend. Sautéed broccoli along with the leeks. Fantastic!


over 2 years ago BavarianCook

Simply amazing. Thumbs up!!!!


almost 3 years 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!


almost 3 years ago localappetite

This is one of my favorite cooking for 1 meals.


almost 3 years ago Markop

I've made this before, eggs for dinner, fantastic!!!!