4.29.2010

jean-georges's garlic ginger fried rice



i couldn't get it out of my head
maybe because i am so addicted to the ginger butter steak
crispy ginger seems to be one of jean-georges's kitchen trick
as promised the garlic ginger fried rice is simple and full of flavor
too good not to share this
there's a slight adjustments to mark's recipe
pick up a big knob of ginger and leek soon
must give this a try

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jean-georges's garlic ginger fried rice
serves 2

1/4 cup peanut oil
3 TB minced garlic
3 TB minced ginger
salt/ fish sauce (optional)
4 cups thinly sliced leeks, white and light green parts
3 cups day- old rice (2/3 jasmine 1/3 sushi rice) at room temperature
drizzle of sesame oil
drizzle of GOOD soy sauce (a little more than the sesame oil)

in a skillet, heat the oil over medium heat. add garlic and ginger and cook stirring occasionally until golden crisp.
removed with a slotted spoon. transfer to a paper egg crate or paper towels to drain and salt lightly.

drain the oil in a paper towel lined fine mesh sieve,
wipe the pan clean.
reheat the same skillet over medium-low heat.
add the drained oil back into the skillet and cook the leek for until slightly welted, about 5 minutes.
lightly season with salt.
raise the heat to medium and add the rice.
cook, stir well, until heated and the rice grains are coated with oil.
add a dash of fish sauce to taste.

in a nonstick skillet, over hight heat, add oil and fry the eggs crispy sunny-side-up.

divide the rice among 2 bowls or plates.
top each portion with a crispy fried egg and drizzle over sesame oil and soy sauce.
sprinkle crisped garlic and ginger over.
serve with thai chili vinegar.

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