Leek Fried Rice With Fried Eggs Food

ALL THE ALLIUMS FRIED RICE

Steps:

• In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
• Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
• Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions.

FRIED RICE WITH EGG

Steps:

• At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
• Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
• Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
• Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

LEEK FRIED RICE WITH FRIED EGGS

Steps:

• Fry eggs.
• Heat 2 tablespoons oil in wok; add 2 tablespoons ginger and fry until golden brown, about 5 minutes. Drain and set aside.
• Heat remaining 1 tablespoon oil in wok. Add leek and sauté 5 minutes. Add garlic and remaining 1 tablespoon ginger; cook 2 minutes. Add rice; stir-fry until slightly colored, about 4 minutes. Add soy sauce and cook 2 minutes.
• Place rice on platter; top with green onion, sesame oil, fried ginger, and eggs.

GINGER FRIED RICE

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.

GYERAN BAP (EGG RICE)

Steps:

• Melt the butter in a small nonstick skillet over medium heat. Continue cooking, stirring occasionally with a rubber spatula, until the melted butter starts to darken in color from yellow to light brown, 1 to 1 1/2 minutes.
• Crack in the eggs and drizzle the soy sauce and sesame oil on top, cooking until the whites puff up slightly around the edges of the pan and the translucent parts around the yolks start to turn opaque, 2 to 2 1/2 minutes. Watch that the soy sauce doesn't burn, removing the pan from the heat if necessary.
• Scoop the rice into a medium bowl and top with the fried eggs, including all of the buttery soy sauce drippings from the pan. Crush the seaweed directly over the eggs, piling it high. This will seem like a lot of seaweed, but it will wilt as you mix everything together with a spoon, which you should do to disperse the ingredients before eating.