The other day I felt inspired to try another recipe from Mark Bittman – Ginger Fried Rice. Mark Bittman adapted the recipe from Jean Georges, and I found that it nicely balanced the savory, sweet elements of the dish.
The recipe was fairly simple, although it took me far longer than the 30 minutes it claimed to take – more like 1 hour and 30 minutes by the time I chopped the leeks and minced the garlic and ginger. I recommend finding a sous chef or some sort of knife wizard to help you with the prep work.
I agree with Bittman that the killer ingredient is the fried minced garlic and ginger and I intend to use that in other dishes as well! The other killer ingredient was the runny yolk in the sunny-side-up egg that mixed in with all the ingredients. YUM!
See Mark Bittman’s video at nytimes.com.
Ginger Fried Rice Recipe (from http://www.nytimes.com/2010/01/27/dining/271mrex.html?_r=1)
Time: About 30 minutes
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, preferably jasmine, at room temp
4 large eggs
2 tsp sesame oil
4 tsp 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.
2. Reduce heat under skillet to medium-low and add 2 tbsp 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 roil, 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 tsp sesame oil and 1 tsp soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Yield: 4 servings.