From Jean Georges via Mark Bittman comes this delightful recipe and a video to boot! Now, fried eggs over white rice is a long standing Cuban tradition, or is it? Got me thinking wether we might not have arrived at it through the large influx of Chinese to Cuba in pre-Castro days. In any event, who cares who claims credit for this wonderful combination. If you have never had an egg on rice, this is a good way to start!
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, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce.
Directions
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.
The Minimalist: Fried Rice, Dressed Simply (January 27, 2010)
Photo Credit: Evan Sung The New York Times
Interesting -- never thought to do eggs and rice together!
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