May 02, 2020 / In food , veggie / Tagged as: rice, ginger, garlic, butter, aleppo chilli, leek, spring onion, soy sauce, sesame oil, egg

Ginger Egg Fried Rice

Total Cook Time

30 minutes

Ingredients

• 2 tbsp olive oil
• 25g piece fresh ginger, peeled and finely grated
• 4 garlic cloves, peeled and crushed
• 1/8 tsp aleppo chilli
• 30g unsalted butter
• 1 large leek (or 2 smaller ones), trimmed, cut in half lengthways and then into 2cm-thick half-moons (250g net weight)
• Salt
• 250g packet pre-cooked jasmine rice (or leftover cooked rice)
• 1 spring onion, trimmed and finely sliced
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 large egg

Method

GINGERY MIX

1. Put a tablespoon of oil, the ginger and garlic in a small, nonstick frying pan on a medium-low heat.
2. Cook, stirring occasionally, for 15-18 minutes (until the mixture is crisp and golden).
3. Stir in the chilli, then transfer the mixture to a plate, spacing it out so it can crisp further.

RICE AND LEEK

1. Add the butter and a teaspoon and half of the oil in a large frying pan on a medium-high heat.
2. Once hot, add the leek and a quarter-teaspoon of salt, and cook, stirring occasionally, for about 10 minutes, until soft and lightly coloured.
3. Turn the heat to high and add the rice, stirring to break it up and spread it out over the whole cooking surface.
4. Leave the rice to brown in places. Stir again and repeat for four to five minutes until the rice is heated through and well browned.
5. Stir in the spring onion, soy and sesame oil. Turn off the heat.

FRIED EGG

1. Fry the egg in a dash of olive oil on a medium-high heat.
2. Stir into the egg white the ginger mix.

Notes

1. The recipe advised 30g butter. I’d say that’s a bit much.
2. I forgot to add the soy sauce which is why the rice appears so white.
3. Fun idea frying ginger and garlic on a low heat. Apparently left over garnish can keep for a few weeks when stored at room temperature (not in the fridge!). Complements salads, rice dishes and grilled meats.