Ages ago, Mark Bittman posted a version of Jean-Georges Vongerichten’s leek fried rice (NYTimes link). It looked simple & savory, and I made a mental note to cook it one day. Then the recipe popped up again, this time on the great food & fashion blog Milk & Mode, and I got cracking. My tweaks/notes:
- Since we never have leftover rice, I made rice that day, placing it in the fridge about 45 minutes before frying. I also used Tamanishiki rice, which makes every dish awesome.
- I used only sesame oil to cook with, and therefore did not drizzle any on at the end. I’m not saying you should do it that way, only that the dish can be made without peanut oil.
- I removed the ginger and garlic when the outsides were deep golden and crisp, not brown and crunchy.
- In order to cook egg whites thoroughly without flipping the egg or overcooking the yolk, I put a lid on the pan for 1 to 2 minutes.
- I added one spoon of chili garlic sauce & a pinch of sesame seeds to each bowl.
So good & easy! See Milk & Mode for the original recipe.
