I first saw this recipe a few years back when I saw it on Mark Bittman’s cooking podcasts. I was very interested in trying this fried rice recipe, it is a very simple recipe but looks absolutely delicious. I’ll share the link to his video at the end of this post but I do not suggest using the amount of shoyu and sesame oil. That’s too much!
Jean-Georges’s Fried Rice
- 1/2 cup peanut oil if you’re Mark Bittman, chicken fat if you’re Jean-Georges (Corn Oil if you’re Jenny)
- 2 tablespoons minced garlic (an entire bulb if you’re Jenny)
- 2 tablespoons minced ginger (a medium sized piece if you’re Jenny)
- Salt (Jenny didn’t use this)
- 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried (I didn’t have two cups – I only used one stalk of leek)
- 4 cups cooked rice, preferably jasmine, at room temperature (see note below)
- 4 large eggs (or as many eggs as people)
- 2 teaspoons sesame oil
- 4 teaspoons 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. Alternately, you can pour the oil into a heat-proof bowl through a fine-mesh strainer, then return the flavorful oil to the pan, reserving the ginger and garlic bits.
- 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.
- Note: Use leftover cooked rice if you have it. Here are some tips if you’re cooking the rice fresh, to make sure it isn’t too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 minutes. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an open window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Hair at Steamy Kitchen also recommends starting with 1/4 to 1/3 less water when cooking the rice.
Recipe courtesy of Food 52.
– You must use Jasmine Rice or long grain rice – the medium grain rice I had was too mushy! Also, the rice must be at least a day old! It’s gotta be cold and hard!
– I added a splash of shoyu and sesame oil before eating – it’s really up to the person eating! This dish is so delicious and easy, but it’s the garlic/ginger crunch that makes it pop.