Simple fried rice is one of those dishes you eat with your head down, with little or no conversation, and an ice cold beer (not pictured, but highly recommended). Don't be put off by the long list of ingredients -- we're betting that you have most of them in your fridge already. A tangy, salty salad pairs perfectly well with a comforting bowl of rice, and the caramelized onions are an unexpected treat.
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
2? tablespoons plus 1 teaspoon minced ginger 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 1 handful mixed field greens 1 head of butter lettuce, chopped 1 Asian pear, thinly sliced 1 handful roasted and salted cashews 1 medium red onion 1/2 teaspoon thyme
We assume you have peanut oil, garlic, sesame oil, soy sauce, rice wine vinegar, miso paste, sugar, sriracha, and red wine vinegar. If not, add those to your grocery list!
1. For the salad, heat 1 tablespoon of oil in a sauté pan over medium heat. Add the red onions and begin to caramelize. When they begin to dry out a little, add a splash of red wine vinegar and sugar. Season with thyme, salt and pepper. Toss the salad together with your greens, pear, cashews, caramelized red onion.
2. For the salad dressing: Combine 1/4 cup rice wine vinegar, the miso paste, 1 tablespoon sugar, 1 teaspoon grated ginger, 1 clove grated garlic, the sriracha and 3 tablespoons sesame oil. Set aside until the fried rice is ready.
3. In a large skillet, heat 1/4 cup peanut oil over medium heat. Add the minced 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.
4. Reduce heat 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.
5. 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.
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