Ginger Fried Rice
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup peanut oil
- 2tablespoons minced garlic
- 2tablespoons minced ginger
- Salt
- 2cups thinly sliced leeks, white and light green parts only, rinsed and dried
- 4cups day-old cooked rice, preferably jasmine, at room temperature
- 4large eggs
- 2teaspoons sesame oil
- 4teaspoons soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
371 calories; 34 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 11 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 868 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large skillet, heat ¼ 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.
- Step 2
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.
- Step 3
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- Step 4
In a nonstick skillet, fry eggs in remaining peanut oil, sunny-side-up, until edges are set but yolk is still runny.
- Step 5
Divide rice among four dishes. Top each with an egg and drizzle with ½ teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Private Notes
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Cooking Notes
AVinSF
Fried Rice Consolidated Notes from excellent reader comments: - Make 2 or 10 times the garlic ginger crispies for later. Cool & keep in airtight container in fridge - Add soy sauce & sesame while the rice is doing its final warming in pan - Cover pan at end and allow the rice to develop a few areas of crispiness, turning it with a spatula - Add chopped cilantro, lime juice (condiments at table) - Scramble egg & add to rice vs fried egg on top - Freeze shredded ginger for use in many recipes
frau dietel
we did try and make some of the ginger- garlic mix ahead in a batch. cooled it and keep it in an airtight container in the fridge. it' s still crispy and flavourful and we sprinkle it over many dishes now... :)
Cheryl G
There is nothing like a simple fried rice to accompany almost any meal. In my experience, I prefer to refrigerate the cooked rice (Jasmine is great) overnight. It changes the texture of the rice - more chew to the bite. Also, near the end of the "marrying" process of all of the ingredients, cover the pan and allow the rice to develop a few areas of crispiness, turning it with a spatula. The crispies are the best part.
Mecross
Rather than fry the eggs, I scrambled them and cooked as one big egg. Then I chopped it into pieces to add to the fried rice. I also used less oil to sauté the ginger and garlic. I did not have peanut oil so I used olive oil as a substitute. Very tasty recipe.
Rosemary
Very tasty and easy to fix. I, too, have subbed onions for leeks. I started adding the soy sauce and sesame while the rice is doing its final warming in the pan--rather than having the diners do it themselves. What really distinguishes this dish are the crispy little garlic and ginger bits. It's become Chinese comfort food for us!
Susanne
This is exactly the same with my fried rice recipe. And I'm Chinese.
SonomaSMB
A great recipe. I can't imagine this without leeks, but whatever floats your boat.
Make 2 or 10 times the garlic ginger crispies, they are amazing.
A totally adaptable recipe for any random leftovers or weird cravings.
Love Mark Bittman & Jean-Georges!
M
The best use you'll ever find for leftover rice! I've started doubling the quantity of rice for any recipe I cook, just to have the excuse to make this quick weeknight dinner. Add some steamed/stir-fried veggies if you want a little more green in your meal.
Cameron
I've made this a few times and once forgot to add the sesame oil at the end. I thought it was by far the best version I had ever made. After adding the sesame oil I discovered that the flavors had become muddied. Try to leave it out. I think you'll find it's much better!
Robert Laflèche
While researching Jean-Georges this evening, I came upon this wonderful recipe which a year or two ago I used to make repeatedly, it being soooo delicious.
Eventually I ended up mixing everything together with the rice. None of this fancy stuff for a simple country boy like me. And served it with egg or fish or whatever the main course happened to be.
And yes I even browned the leeks.
Just thinking about it now, I know I will have sweet dreams tonight, and must cook it this week.
Merci J-G
Charlie
Just brilliant. Added chopped cilantro, lime juice & a touch of hot sauce.
Uviolet
This was a perfect leftovers lunch. I didn't have peanut oil or leeks, so I just used sesame oil with a bit of vegetable oil to keep it from burning. I also didn't have leeks, but fresh asparagus sauteed in the sesame oil was even better (or so I imagine). I will make this again, I'm sure.
Kate
Made this tonight, great dinner for two. Cooked in a wok and done as written up to step 4—we wanted the egg cooked in. So once the rice heated up, I added the eggs to the rice and scrambled for a minute, then added in the soy sauce and sesame oil and tossed together a few seconds more until barely set. Served topped with the crispies (as others have said, we should have made more, yum) and it was creamy, smooth, and had a light, fresh flavor, kind of like a savory rice pudding. Will make again.
cjs415
Jean Georges uses chicken fat....yum
SP
So simple and delicious! I used brown jasmine rice. I didn't have peanut oil and instead used canola which worked fine.
Denise
I've made this multiple times. I found the ginger garlic crispies difficult to get right. I've overcooked them. I've undercooked them. Last night I nailed it. So fragrant and crunchy. I think the key was gently heating the oil and testing it by sprinkling a few pieces of the crushed garlic and ginger before adding the rest. I stirred it often and pulled them off the heat right away when they hit the perfect golden color. Will continue to practice because it's such a delicate and delicious toppi
Amy
I SO wanted this dish to be perfect as I always trust 5 star ratings. Dideverything exactly as described - made4 times as much of the garlic and ginger. I used Jasmine rice and laid out to dry on a parchment lined sheet pan with loosely covered parchment in the fridge for nearly 20 hours. Rice still held too much moisture and was gummy. Next time, and there will be a next time, I will use Basmati as I usually do for fried rice because flavor was there, but texture was not.
PollyG
Really excellent. Only change I prefer is to cook fork-beaten, salted eggs after cooking the garlic and ginger. They bubble and cook beautifully in the hot oil. Remove them, finish the recipe, then add them back in. Perfect
Michael
Fry up some raw peanuts in with the garlic and ginger. My fave new addition.
kathryn wilds
Amazing & simple dish! Make extra of the crispy garlic & ginger topping.
Jeff
This is so easy and so quick and SO GOOD. The only change I made was using avocado oil -- everything else was to the letter of the recipe. It is perfect as is, would be amazing with shrimp, and provides a great set of techniques and combinations that invite improvisation. I'm eager to try some variations. A .
a smidge of salt
So good. Try using toasted sesame oil and adding pancetta, red pepper, green onions and mushrooms. All are enhanced by the crisp garlic and ginger. After a hard week, this and a well mannered chardonnay were just the ticket.
Chris
So good and easy! I didn't have leeks handy but will try those next time. Even without them this was delicious. I made this in a single 10" skillet. After making the garlic and ginger crispies I added the rice to the skillet and cooked it for about 5 minutes. Then I slid the egg in next to the rice patty, sprinkled the soy-sesami blend onto the rice, and covered for 90 seconds. After removing the lid, I added the crispies on top of the rice and then lifted the egg on top.
Julia
I had two leeks so I used them both. I thought the leeks might be a bit much, but they are great. I forgot to get ginger, so I fried shallots and garlic. I made a lot and will have it for breakfast with eggs all week. Yum
Chris
I used to get his dish at spice market in NYC and i have started making it myself. He had a slightly different version there with Jasmine Rice and Jasmine in the seasoning with a chili sauce added to the rice. In this version he also fried the ginger and garlic around the egg. You can find some hot rice at international markets that can be used for this but make sure the rice stays more on the white side to keep the flavors from everything else. Very good and i quite miss it!
Mary W.
To the extent feasible, use your hottest source of heat to get restaurant-type results. An outdoor stove that can blast many BTUs—12-15K—is ideal.
alison
Loved this! I made it with leftover coconut rice and bok choy from Genevieve Ko's recipe.
Amanda
Great pantry recipe! I didn’t have leeks, so subbed in chopped onion instead. This was a nice change from our regular fried rice recipe and a great way to use up the last of the takeout rice!
EJ
Perfection.
Simone
Added 2 carrots and half an onion for some texture. I think we needed to cool the rice, came out a bit gummy.
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