Ginger Fried Rice Recipe
This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well)...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
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
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