Om Nommy Noms

tango-mango:

Perhaps you’ve noticed that I’ve really been into eggs lately. I’m trying to put my finger on exactly what started it and I’m not coming up with much. Whatever the reason, I was captivated by a Mother’s Day post by a talented tumblr blogger named Pigamitha. She paid homage to her mother by posting a special rice dish that was topped with a sunny side up egg. It sounded delicious and seeing as I had some leftover rice from last night’s dinner I decided today was the day to give her recipe a try.

This tastes as yummy as it looks. The leeks give the rice a lovely texture and the crispy ginger and garlic you sprinkle on top may be one of my new favorite garnishes. I was surprised that in the end the dish was rather rich, so if you make this you might want to consider serving it along with melon or another light fruit.

Soggy rice won’t cut it for this recipe so she suggests that if you’re cooking the rice fresh that you leave it undisturbed in the pot uncovered for 5 minutes after it has finished cooking. Then spread the rice on a tray (or two) to dry out.

Thanks for the recipe, Piga!

Jean-Georges’ ginger fried rice (serves 4)

Ingredients:

• 1/2 cup peanut oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• Salt
• 2 cups thinly sliced leeks, rinsed and dried (white and pale green parts only)
• 4 cups cooked rice (leftover rice works perfectly well)
• 4 large eggs
• 2 teaspoons sesame oil or chili oil
• 4 teaspoons soy sauce

Directions:

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. (Rather than using a slotted spoon I poured the oil with the ginger and garlic through a strainer into a bowl. I then returned the clean oil to the pan.)

Using the same oil, reduce heat under skillet to medium-low and add the leeks. 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.

In a nonstick skillet fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

Divide rice among four dishes. Drizzle with 1/2 teaspoon sesame oil or chili oil and 1 teaspoon soy sauce and top each with an egg. Sprinkle crisped garlic and ginger over everything and serve.