Ginger Fried Rice
It’s good that taking Sunday afternoons to meal plan because I feel like you are all holding me accountable. So yes, I am sticking with it and in general the plan is working out well. We recently had this Ginger Fried Rice (with eggs) for dinner. The meal was a cinch to make, full of flavor, and easily customizable for each family member (sriracha, extra soy sauce, a sprinkling of sprouts, raw sesame seeds…).
The hours after dinner and before bed feel like a whole new day – Nick is home and we often head out as a family to the beach, a lawn concert, or friend’s house. It’s these after dinner outings that make it clear how important a real evening meal together is. When we are out of the house, the kids run around like maniacs, we go in four different directions, and anytime I try to pack a dinner to “eat” in these situations ends with a barely picked at spread and two kids requesting bananas at 8 pm. Three cheers for simple family dinners!
Ginger Fried Rice from Genius Recipes
serves 4
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
salt
2 cups rinsed and dried thinly sliced leeks, white and light green parts only
4 cups cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons toasted sesame oil
4 teaspoons soy sauce
In a large skillet, heat 1/4 cup of the peanut oil over medium heat. Add the garlic and ginger and cook, stirring occasionally, until crisp and brown, 3 to 5 minutes. With a slotted spoon, transfer to paper towels and salt lightly.
Reduce the heat under the skillet to medium-low and add 2 tablespoons of the peanut oil and the leeks. Cook for about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise the heat to medium and add the rice. Cook, stirring often, until heated through. Season to taste with salt.
In a nonstick skillet over medium heat, fry the eggs in the remaining 2 tablespoons peanut oil, sunny-side-up, until the white is set but yolk is still runny.
Divide the 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.