Give four roommates some rice; they’ll eat for a day. Buy them a rice cooker; they’ll eat for a life-time!. It will make congee for your ailing throats and a silo of cooked rice for your growling stomachs. With a great amount of grain comes a gargantuan amount of gratification, specifically when manifest as ginger-fried rice. From the runny egg to the crispy dusting of minced ginger and garlic, this is a simple dish with a mosaic of textures. Look no further than your rice cooker come exam time. You’ll become fast friends with this fried rice.
Ginger and Leek Fried Rice (Adapted from Smitten Kitchen)
Ingredients - Serves 4
- 1/2 cup olive oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- Salt
- 2 cups thinly sliced leeks, white and light green parts only
- ¼ cup diced prosciutto
- 4 cups day-old rice. We used Calrose, but brown rice will certainly work as well
- Eggs (one per serving)
- 2 teaspoons sesame oil
- 4 teaspoons soy sauce
In large skillet, heat oil over medium-high heat. Add garlic and ginger and toss until crisp and brown. Transfer out of pan and dust with salt.
Reduce heat to medium-low and add leeks, prosciutto, and a coin-sized amount of oil if you need it. Cook until leeks are soft.
Raise heat back to medium and add a bit of the ginger/garlic mixture and rice. Cook until grains are slightly crunchy.
BUT WAIT! Don’t forget about the eggs!
Fry sunny side up, until edges are set but yolk is runny.
Divide rice among four dishes. Top each with an egg and drizzle with ½ teaspoon sesame oil and 1 teaspoon soy sauce. Adorn with a dusting of crispy ginger and garlic.
Break the egg yolk, as if a glacier is rapidly melting over your mountain of rice.
Dot with Sriracha chili sauce and dig in.
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