Ginger fried rice

Let me just start out by saying that I loved this so much, I made it two nights in a row!  And I’m not talking about leftovers.  I went to the store the day after to buy more leeks and made the entire thing over again.  This isn’t fried rice in the way I thought of it, with egg pieces in it, but a wonderful, delicious variation.

And to be honest, this was just last week, and I’ve already went to the store for more leeks so we can have it again this week.  I’m a bit of an obsessive eater. 🙂

Ginger Fried Rice

  • 1/2 cup peanut oil
  • 2 tbs minced garlic
  • 2 tbs minced ginger
  • Salt
  • 2 c thinly sliced leeks, white and light green parts only
  • 4 c rice (it called for jasmine, I used plain old white rice… it also said day-old, but I used fresh)
  • 4 large eggs
  • 2 tsp sesame oil (I put diced thai peppers in mine to make it spicy, then strained before using)
  • 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.

Raise heat to medium and add rice. Cook, stirring well, until heated through. I cooked mine for quite a while to really fry/brown it up.  Season to taste with salt.

In a nonstick skillet (it just makes it easier) 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.

Seriously, you won’t regret making this.  And just so you know, the blog this is from ( is the best blog/site out there!  I check it every day. 🙂

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