Leek and Ginger Fried Rice

-SN

Adapted from Smitten Kitchen

http://smittenkitchen.com/blog/2010/02/ginger-fried-rice/

This recipe seems overly simple for fried rice—only leeks?—but is absolutely packed with flavor once you add the fixings on top. It's a very elegant take on fried rice. We used leftover brown basmati. I think the brown rice adds a great flavor and texture (and it's healthier), but regular white rice would probably work fine too.

Without the fried egg, the rice would make a nice side dish. The ginger/garlic crunchy topping is genius, and seems like it could have a lot of other applications, as a salad topping, etc.

Ingredients
1/2 cup canola oil, divided 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 (we used brown basmati) 4 large eggs (or one egg per person) 2 teaspoons sesame oil or hot chili oil 4 teaspoons soy sauce

Directions
In a large skillet, heat 1/4 cup of the 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. Leave oil in pan.

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.

Raise heat to medium and add rice. Cook, stirring well, until rice is heated and gets a little crucnhy. 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. Top each with an egg and drizzle with 1/2 teaspoon sesame or chili oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.