Sunday, October 3, 2010

Ginger Fried Rice

I have been eying this recipe for Ginger Fried Rice from Jean-Georges Vongerichten for ages.  The picture in his Asian Flavors of Jean-Georges cookbook is simply stunning.  But as with most recipes in his cookbook, the ingredient list for the fried rice was a little intimidating.  Rendered chicken fat is not something I often keep around the apartment.  But then I saw Mark Bittman's adaptation of the recipe on his blog, and I decided I no longer had any excuse for not giving the fried rice a shot at home.  Granted, this is the world's most complicated and precise recipe for fried rice, but both Jean-Georges (a man whose restaurants I have dined at numerous times and loved) and Mark Bittman assure me that the extra steps are "absolutely worth the effort."  Well ok then!

So yes.  I have to jump on the bandwagon and admit that the extra steps are completely and utterly worth the effort.  The crispy ginger and garlic bits are delicious, as is the yolk from the fried egg, which oozes so beautifully all over the rice.  It is so simple, but so very good.  This fried rice was the star of the day.  It doesn't look like much, but looks can be very deceiving because it is absolutely delicious.

Recipe after the jump!

Ginger Fried Rice
The New York Times
By Mark Bittman

1/2 cup peanut oil

2 tbsp minced garlic
2 tbsp minced ginger
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, at room temperature
4 large eggs
2 tsp sesame oil
4 tsp soy sauce

In a large skillet, heat 1/4 cup 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 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 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.

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