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.
I hit a monster pothole at high speed this morning and after I gratefully realized that I had escaped a flat, I started chuckling. I'm now figuratively and (almost) literally stuck in a February rut - how perfect. Man, it is time to switch things up a bit, bust out of the house, this cozy winter hibernating routine is starting to suck. It doesn't help that I've been nursing a knee injury for the last several weeks. Or that our slightly warmer weather is accompanied by the darkest, grayest sky we've seen since November. Or that I'm sick to death of everything I've been cooking. Since I can't make my knee heal faster, or change the weather (although Lord knows I've tried with my complaining - sorry), I can dig around for some new twists on old favorites. So I did.
I often make steak on Wednesday nights, with a side of broccoli and rice, blah, blah, blah. Tonight I decided to stir-fry it, inspired by Lynne Rosetto Kasper's recipe for Stir-Fry of Hoisin Lamb with Cashews and Snow Peas (from her new cookbook, The Splendid Table's How to Eat Supper). I used beef instead of lamb, and peanuts instead of cashews, and added some broccoli along with the snow peas...LOVED the dish. It's packed with flavor from Chinese five-spice powder and garlicky hoisin sauce and once you're done with some simple chopping, comes together in a flash. I actually seasoned the beef, chopped the vegetables, and whisked together the sauce this afternoon. Then while I cooked rice, I stir-fried the beef, followed by the veggies, and had it all ready to go in 20 minutes.
It wasn't as signficant as pain relief or sunshine, but the fragrance lifted all our spirits and mixing flavors up a bit was most definitely a day brightener. That "variety is the spice of life" saying? Along with Chinese five spice powder, totally true.
Recipe here.
