OK yes, I realize that I'm posting yet another fried egg dish, but this one is just too good to not share. I had actually forgotten about it, which is rather amazing given how many times I've made the dish since Mark Bittman first wrote about it in the New York Times two years ago.
This is a Jean-Georges Vongerichten recipe, simple and elegant and exactly how I like to cook and eat. The fried rice itself has but three ingredients: oil, leeks, and rice. You wouldn't expect just rice and leeks to be so addictive, but they are, particularly when topped with a fried egg, particularly when topped with crispy ginger and garlic. A drizzle of soy sauce and sesame oil to finish makes the whole completely sublime.
If you make an effort to keep leeks around, count this as a perfect quick dinner when you invite someone over and forget to swing by the store to pick up ingredients. I don't often find myself with leftover rice, so I make a fresh batch and cool it on a baking sheet before continuing; works perfectly.
Recipe for Ginger Fried Rice at Dara & Co./Minnesota Monthly Magazine.
