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Ginger Fried Rice

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The New York Times
Mark Bittman recreates the chef Jean-Georges Vongerichten's fried rice, topped with crisp ginger and a fried egg.

Cooking Recipe

Ingredients:
1/2 cup peanut oil
2 tbsp minced garlic
2 tbsp minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 tsp sesame oil
4 tsp soy sauce.

Directions:
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 tablespoons 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 oil, 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 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

http://www.nytimes.com/2010/01/27/dining/271mrex.html?WT.mc_id=yt_nyt600&WT.mc_ev=click

Ginger Fried Rice
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