Jean-Georges' Ginger Fried Rice

October 24, 2012


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
Prep time: 10 min
Cook time: 25 min

Ingredients

  • 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
  • 1 tablespoon 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

Directions

  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.

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Reviews (32) Questions (1)

32 Comments

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!
 
Megan March 1, 2015
This was truly scrumptious.
 
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. :)<br /><br />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?<br />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!