Fragrant little mounds of jasmine rice, boasting toasty, caramelized leeks, topped with a soft-yolked egg and crowned with sprinkles of crispy, luscious bits of fried ginger and garlic.
Nothing sums up this unusual spin on easy peasy to make fried rice, better.
I found this gem on one of my absolute favorite food blogs, Smitten Kitchen. Deb of Smitten Kitchen describes this 'deconstructed' fried rice recipe as, "....a classic Chinese dish, clearly reinterpreted by a French hand."
Enter, stage right, caramelized leeks, whole fried egg laid atop, rather than scrambled in, and pleasing drizzles of soy sauce and golden ginger-garlic sprinkles to adorn and amp up the eat-with-your-eyes-first factor. Chow Bonne?
You know what else? It's really fun to make. You get to do stuff in the kitchen you've never done before, like stir-fry minced ginger root and garlic together until they get all crispy golden. Then, while still hot, lightly sea-salt these seductive little tidbits. Yum!
I did have my way with Smitten Kitchen's version of this recipe just a bit, and have been thinking next time I might add some extra veggies, like zucchini or chopped asparagus. Or finely chopped Thai chili. But then again, it's hard to improve upon this sublimely yummy merger of flavours and textures. Comfort and Joy.
You really should try this one.
GINGER FRIED RICE ~ Serves 4
1/2 cup peanut oil
4 tablespoons minced ginger root
3 tablespoons minced garlic
1 teaspoon sesame oil
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked jasmine rice
Freshly ground black pepper
4 - 6 teaspoons soy sauce
In a large skillet, heat 1/4 cup oil over medium heat. Add ginger and garlic and cook, stirring occasionally, until crispy and golden brown. With a slotted spoon, transfer to paper towels and salt lightly.
Reduce heat under skillet to medium-low and add 1 tablespoon of oil, 1 teaspoon of sesame oil and leeks. Cook 10-12 minutes, stirring occasionally, until very tender and partially caramelized. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt and pepper.
In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, or over easy-ish (to your liking) until edges are set but yolk is still runny.
Divide rice among four dishes. Top each with an egg and drizzle with soy sauce. Sprinkle crisped ginger and garlic over everything and serve.