Sunday, March 14, 2010

Ginger Fried Rice

I think that spring is finally trying to beat out winter. We spent a fair amount of the weekend outside. And, our menus need to change, too! Heavy sauces and wintry comfort foods no more!...Well, may not "no more" (they are so yummy!), but maybe make some room for lighter more flavorful dishes!

I saw this recipe for Ginger Fried Rice on "Smitten Kitchen." I have tried on several attempts to make my own fried rice. It always ends up being a little soggy and not flavorful enough. So, naturally, I was a little wary. But, with the egg being served sunnyside up on top of the rice instead of scrambled throughout, I just had to give it a shot!

I fried up the garlic and ginger as directed. Watch your skillet like a hawk! Those little bits go from raw to super-fried very quickly! Mine might have been overdone just a tad. I'm not sure if it stemmed from the self-inflicted extra-crispiness or what, but I didn't get a ginger taste in the dish. The leeks are so mild that I think it needs a little zing from the ginger. Next time: fry the garlic and add the minced ginger while stir frying the veggies.

Also, to make this a heartier Sunday dinner, I added some grilled shrimp. Any of your normal "fried rice proteins" would work nicely here. Just make sure the seasoning on the meat doesn't compete too much with what you have going on in your skillet!

Originally uploaded by scottlawrence

Ginger Fried Rice
Stolen from Smitten Kitchen who stole it from Mark Bittman

Serves 4

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
1 leek, thinly sliced; white and light green parts only, rinsed and dried
8 oz sliced mushrooms --> I added these...really any veggie lurking in your fridge that you can stir fry will work well here!
2 scallions, chopped
2 cups day-old cooked rice --> I cooked 1c (dried) rice in the morning (yields 3c cooked rice) and used it for dinner that day...pretty good results
4 large eggs
2 teaspoons sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
4 teaspoons soy sauce

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.

Reduce heat under skillet to medium-low and add 2 tablespoons oil leeks mushrooms, and scallions. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

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

Remove rice from skillet, wipe out skillet, add a little extra oil, and fry eggs, sunny-side-up, until edges are set but yolk is still runny.

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.

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