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Ingredients
- ½cup peanut oil
- 2tablespoons minced garlic
- 2tablespoons minced ginger
- Salt
- 2cups thinly sliced leeks, white and light green parts only, rinsed and dried
- 4cups day-old cooked rice, preferably jasmine, at room temperature
- 4large eggs
- 2teaspoons sesame oil
- 4teaspoons soy sauce
Nutritional analysis per serving (4 servings)
371 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 11 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 868 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, heat ¼ cup peanut 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.
- Step 2
Reduce heat under skillet to medium-low and add 2 tablespoons peanut oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
- Step 3
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- Step 4
In a nonstick skillet, fry eggs in remaining peanut oil, sunny-side-up, until edges are set but yolk is still runny.
- Step 5
Divide rice among four dishes. Top each with an egg and drizzle with ½ teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Private Notes
Comments
Fried Rice Consolidated Notes from excellent reader comments: - Make 2 or 10 times the garlic ginger crispies for later. Cool & keep in airtight container in fridge - Add soy sauce & sesame while the rice is doing its final warming in pan - Cover pan at end and allow the rice to develop a few areas of crispiness, turning it with a spatula - Add chopped cilantro, lime juice (condiments at table) - Scramble egg & add to rice vs fried egg on top - Freeze shredded ginger for use in many recipes
we did try and make some of the ginger- garlic mix ahead in a batch. cooled it and keep it in an airtight container in the fridge. it' s still crispy and flavourful and we sprinkle it over many dishes now... :)
There is nothing like a simple fried rice to accompany almost any meal. In my experience, I prefer to refrigerate the cooked rice (Jasmine is great) overnight. It changes the texture of the rice - more chew to the bite. Also, near the end of the "marrying" process of all of the ingredients, cover the pan and allow the rice to develop a few areas of crispiness, turning it with a spatula. The crispies are the best part.
Very simple yet delicious, which is the best kind of recipe. Made it as written and it was wonderful. The one change I would make would be to use a little less oil next time, as it seemed a touch too oily at the end. I did use canola instead of peanut oil though, maybe it’s less of an issue with peanut oil?
My favourite way to use up leftover rice! I've cooked this many times. It's delicious when following the recipe exactly. I've also had to adapt it to what I have on hand: 1) without ginger; 2) green onions instead of leeks; 3) a mix of white onion and green onion. Still good in each case. It's also easy to adapt to fewer portions.
I've made this multiple times. I found the ginger garlic crispies difficult to get right. I've overcooked them. I've undercooked them. Last night I nailed it. So fragrant and crunchy. I think the key was gently heating the oil and testing it by sprinkling a few pieces of the crushed garlic and ginger before adding the rest. I stirred it often and pulled them off the heat right away when they hit the perfect golden color. Will continue to practice because it's such a delicate and delicious toppi