Ginger Fried Rice

My foodie blog obsession began 2+ years ago when I stumbled upon Smitten Kitchen in Real Simple magazine.  I have NEVER had anything but tasty success with any of Smitten's recipes.  I'm sure that more than a few of her adaptations will find there way to this blog.

Also, this is a great time to take note that the most amazing food is generally the ugliest and hardest to photograph.  Somehow, Deb and Mark didn't have this problem... What can I say, I'm a self-proclaimed dilettante. 

Ginger Fried Rice

An adaptation of a Smitten Kitchen adaptation of a Mark Bittman adaptation of a Jean-Georges Vongerichten recipe.  Did you follow that?

1/2 cup peanut oil
2 T minced garlic

2 T minced ginger

Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried {Still no leeks in Austin... subbed onion bulbs, again.}

4 cups day-old cooked jasmine rice {Not having day-old rice, I made rice the morning of and spread it out on a cookie sheet until dinner time.  I love the idea of transforming leftovers, though, we never seem to have any.}
3 large eggs

2 t sesame oil

4 t soy sauce
salt, to taste

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.
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 {some of the} oil, sunny-side-up, until edges are set but yolk is still runny. {Hopefully you are trying this recipe on a level oven.  This would help to prevent your eggs from looking like a pokemon character.}

Divide rice among dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce (and crushed bird pepper from Thai take-out}. Sprinkle crisped garlic and ginger over everything {kiss your $15 red rice cooker goodnight} and serve.

Serves 2-3