Tuesday, April 5, 2011

Jean George's ginger fried rice


Im a fan of Mark Bittman's Minimalist column in the New York Times.  His best recipes seem to be inspired by working with professional chefs. When  Mark Bittman posted Jean George's ginger fried rice recipe (with video!), I knew I had to try it.   
This recipe for fried rice comes from one of the masters of French Asian cooking, can be made easily at home, and is going to be the best fried rice you have ever tasted.  Seriously!

Jean- George's Fried Rice
From The New York Times
Ingredients
1/4 cup canola oil
1tablespoon fresh minced ginger
1tablespoon minced garlic
salt
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
2 cup day- old cooked rice, preferably jasmine, at room temperature
2 large eggs
1 teaspoons sesame oil
1 teaspoons soy sauce
serves 2
In a large skillet, heat 1/4 cup oil over medium heat.  Add garlic and ginger, stirring occasionally, until crisp and brown.  With a slotted spoon, transfers to paper towels and lightly salt.
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.  Stirring well, until heat through. Season salt to taste.
In a nonstick skillet, fry eggs in the remaining oil, sunny-side up, until edges are set but yolk is still runny.  Divide rice among two dishes.  Top each with an egg drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce.  Sprinkle crisped garlic and ginger over everything and serve.  Enjoy!

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4 comments:

loveandgreens said...

Yum! Your photographs are amazing!

Errin said...

This looks so good and now I have to go buy these ingredients for dinner. Can't wait to try it!

Emily@VitaNostra said...

I made this tonight! It was excellent. I added bok choy to the leeks. Simple and comforting!

Anonymous said...

They serve Jean-Georges ginger fried rice at Spice Market in NYC's meatpacking district. It's my favorite dish there! So happy I found a way to make it at home. Thanks!

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