GINGER FRIED RICE
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten. Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well). It's jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient. Perhaps unsurprisingly - this is a chef's recipe, after all - separate cooking processes are called for: ginger and garlic are crisped, leeks softened, rice and eggs fried. But no step takes more than a few minutes, and the results are absolutely worth the effort.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, weeknight, one pot, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1/4 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.
- 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.
- Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- In a nonstick skillet, fry eggs in remaining peanut 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.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 2 grams, TransFat 0 grams
GINGER FRIED RICE
This looked awfully good, simple, almost perfect! I made this last night and my BF and I were very pleased with the outcome. If possible, use leftover rice as fresh rice will be too moist. Leftover rice from Chinese takeout works well too. After making the dish the amount of garlic didn't seem excessive to me, but use your judgment. Courtesy of Mark Bittman, the minimalist, from today's version of the New York Times. I reduced the oil as it seemed excessive. Use 1/2 cup if you'd prefer. For a vegan dish, omit the eggs. Originally from chef Jean-Georges Vongerichten.
Provided by Kumquat the Cats fr
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown but not burnt. (This took me over 10 minutes.) With a slotted spoon, transfer to paper towels and salt lightly.
- Reduce heat to medium-low and add remaining tablespoon 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.
- Fry eggs in remaining oil, sunny-side up, until edges are set but yoke is still runny. (It's up to you how you prefer your eggs - I like mine thoroughly cooked).
- Divide rice among four dishes and top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Evenly sprinkle leeks and crisped garlic and ginger over everything and serve.
Nutrition Facts : Calories 367.7, Fat 9.7, SaturatedFat 1.6, Sodium 345.6, Carbohydrate 63.1, Fiber 1.8, Sugar 2, Protein 6.2
JEAN GEORGES GINGER FRIED RICE
Number Of Ingredients 9
Steps:
- 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. 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. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. 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. 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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