CHINESE NEW YEAR: Ginger Fried Rice Recipe From Jean-Georges Vongerichten

January 24, 2012 at 4:25 pm · Filed under Chinese/Lunar New Year, International Foods, Recipes, Rice-Beans-Grains-Seeds

The Year of the Dragon is considered the luckiest year in the Chinese Zodiac.

And it began yesterday, when millions of Chinese, Koreans, Vietnamese and other Asians rang in the New Year with fireworks, feasts and family gatherings.

We considered ourselves lucky with a seat at a delicious dinner at Jean-Georges Vongerichten’s Spice Market restaurant in New York City.

We left with this recipe for Jean-Georges’ signature Ginger Fried Rice. It was on the menu when he opened the restaurant in 2004 (Year Of The Monkey), and has remained a popular dish to this day.

Made with leftover jasmine rice, fried egg, leeks and fresh ginger, this crowd pleaser is a delicious side with almost anything. It’s also equally enjoyable as a cold or warm rice salad with strips or cubes of chicken or other meat, shrimp, scallops or other seafood.

Plan ahead when you make the rice, and make enough protein for leftovers to go with the Ginger Fried Rice.

Now you don’t have to go to Spice Market to
enjoy the Ginger Fried Rice. Photo courtesy
Spice Market.

GINGER FRIED RICE RECIPE FROM SPICE MARKET NEW YORK

Yield: 4 servings

Ingredients

1/2 cup peanut oil

2 tablespoons minced garlic

2 tablespoons minced ginger

Salt

2 cups thinly sliced leeks—white and light green parts only, rinsed and dried

4 cups day-old cooked rice, preferably jasmine rice, at room temperature

4 large eggs

2 teaspoons sesame oil

4 teaspoons soy sauce

Preparation

1. 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.

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

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

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

5. 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.

HOW MANY DIFFERENT TYPES OF RICE HAVE YOU TRIED?

Check out our Rice Glossary.

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