Ginger Fried Rice

1. 1

   In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown but not burnt. (This took me over 10 minutes.) With a slotted spoon, transfer to paper towels and salt lightly.

2. 2

   Reduce heat to medium-low and add remaining tablespoon oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

3. 3

   Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

4. 4

   Fry eggs in remaining oil, sunny-side up, until edges are set but yoke is still runny. (It's up to you how you prefer your eggs - I like mine thoroughly cooked).

5. 5

   Divide rice among four dishes and top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Evenly sprinkle leeks and crisped garlic and ginger over everything and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.