Ginger Fried Rice
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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.
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
I SO wanted this dish to be perfect as I always trust 5 star ratings. Dideverything exactly as described - made4 times as much of the garlic and ginger. I used Jasmine rice and laid out to dry on a parchment lined sheet pan with loosely covered parchment in the fridge for nearly 20 hours. Rice still held too much moisture and was gummy. Next time, and there will be a next time, I will use Basmati as I usually do for fried rice because flavor was there, but texture was not.
Really excellent. Only change I prefer is to cook fork-beaten, salted eggs after cooking the garlic and ginger. They bubble and cook beautifully in the hot oil. Remove them, finish the recipe, then add them back in. Perfect