The inspiration for this recipe comes from Mark Bittman's The Minimalist (published in The New York Times) and was adapted from Jean Georges. I had made a simple leek fried rice for a dinner party and had decided to prepare this recipe with the leftovers as I had watched the podcast and was looking forward to making it ever since. It's absolutely divine. The creamy yolk mixes into the rice, and the crunch from the ginger and garlic is sweet and warm. It's brilliant, and a perfect weekend lunch.
Leek Fried Rice, adapted from The Minimalist
~ 2 cups leftover basmati rice
1 T minced ginger
1 T minced garlic
1 c thinly sliced leeks, washed and trimmed
1 T soy sauce
1 T sesame oil
salt, pepper
~ 1/4 c grape seed oil
In a pan over medium heat, heat oil and add garlic and ginger and cook until crisp and brown. With a mesh spoon, remove from pan and place onto plate with a paper towel. Salt. Toss leeks into pan and cook for about 8 minutes, until tender. Add rice. Salt and pepper. Stir in soy sauce and sesame oil, turn off heat. Fry up two eggs meanwhile in a separate pan, with a little butter. Serve rice onto two plates, top with fried egg and sprinkle ginger and garlic.
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