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!

My first time using leeks! Have you used one before? It looks a lot like the big Japanese negi onion but it’s definitely not the same. Also, you cannot use the green part at all – it is very tough!

Leeks sliced up and ready to sizzle…

Minced garlic and ginger. Lots of minced garlic and ginger.

Fry the ginger and garlic in oil until they are golden and crispy.

Oh yeah…almost there! Once they are golden brown, you drain them and let them sit out a bit while you cook the rest of the dish. Letting it rest a bit lets them get even crunchier!

I couldn’t waste the aromatic ginger/garlic oil so I used it to make the fried rice! Here are the leeks ready to be sautéed.

This recipe is SO easy to make. It’s very simple in how it’s made but oh so delicious. I topped mine off with a fried egg too. I’ll share the recipe and video below with a few tips.

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

1. 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.
2. 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.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. 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.
6. 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.

The Minimalist : Jean-Georges’s Fried Rice – Mark Bittman

Jenny’s notes:
– 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.