For many years now I read the weekly column of Mark Bittman “The Minimalist” in the New York Times. It was there that I saw the recipe for ginger fried rice, which was originally conceived by chef Jean-George Vongerichten.
It is a simple, very tasty, very nutritious and low cost dish. It is called fried rice but the technique is much easier and less time consuming than the original chinese fried rice.
GINGER FRIED RICE RECIPE
Ingredients (makes 2 servings)
1/4 cup canola oil
1 tbsp minced garlic
1 tbsp minced ginger
1 cup thinly sliced leek
2 cups cooked rice (BASMATI or JASMINE)
2 large eggs
1 tsp sesame oil
2 tsp soy sauce
Fry the minced garlic and ginger carefully until they become golden crisp and keep aside.
In a wok or a deep pan fry the leeks until they soften and then add the cooked rice mixing well the two ingredients.
Seperately fry 2 eggs sunny side up .
You are ready: put on the bottom the rice and on top the fried egg and fried ginger and garlic, drizzle with sesame oil and soya sauce and serve!