Mark Bittman has a way of making simple things look really delicious. I watched as he effortlessly whipped up ginger fried rice and I needed to make this immediately. The crunchy flecks of garlic and ginger, and using the garlic and ginger-infused oil for the fried rice sounded perfect.
I took liberties in making some adjustments. He gently sautes leeks, but I combined a wedge of yellow onion and stalks of green onion because that’s what I had in the fridge. Also, I added the shoyu in the pan instead of drizzling it over the rice after it’s been served. Cooking the shoyu gives it more intensity and a bit of a burnt flavor, which I like. I used brown rice, but I think this would taste more interesting with white rice because the crispy garlic and ginger would stand out against a smoother grain. This is such a simple dish—and I very much liked it—but I think it would be better as an accompaniment to a main dish.
Fried Rice with Crispy Garlic and Ginger
Adapted from The New York Times
Makes 4 servings
1/2 cup canola oil
2 Tbsp. garlic, minced
2 Tbsp. ginger, minced
1/2 yellow onion, chopped
2 stalks green onion, chopped
4 cups day-old cooked rice (I used short-grain brown rice)
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger. Cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
Reduce heat under skillet to medium-low and add 2 tablespoons oil and yellow onions. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. Raise heat to medium and add rice and green onions. Cook and stir to combine. Pour shoyu around the perimeter of the pan and add the sesame oil. Stir to combine.
In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
Serve rice topped with fried egg and a sprinkle of crisped garlic and ginger.