Equipment
Ingredients
Aromatics and Vegetables
- 150 g leek, trimmed and thinly sliced
- 15 g ginger, peeled and finely minced
- 15 g garlic, peeled and finely minced
Rice and Proteins
- 400 g cooked jasmine rice, chilled day-old rice
- 2 eggs, large, room temperature
Sauce and Seasoning
- 45 ml neutral cooking oil
- 30 ml light soy sauce
- 10 ml toasted sesame oil
- 2 g white pepper, ground
Nutrition (per serving)
Method
Trim the root end and tough dark green leaves from the leek. Halve the remaining portion lengthwise, wash thoroughly under cold water to remove hidden grit, and thinly slice.
Peel the ginger and garlic cloves. Finely mince both aromatics into uniform pieces to ensure even cooking and maximum crispness.
Heat a large wok or skillet over medium-high heat. Add the neutral cooking oil and heat to approximately 175°C/350°F. Add the minced ginger and garlic, frying until they release their aroma and turn golden brown.
Using a slotted spoon, carefully scoop the crispy ginger and garlic out of the oil. Transfer to a paper towel-lined plate to drain, leaving the deeply flavored aromatic oil in the wok.
In the same hot infused oil, crack the eggs. Fry until the edges are lacy and crispy, and the whites are fully set reaching at least 71°C/160°F for food safety, while allowing the yolks to remain runny. Remove the eggs and set aside.
Add the sliced leeks to the remaining hot oil in the wok. Sauté over medium-high heat until they become tender, sweet, and slightly caramelized.
Add the cold, day-old jasmine rice to the wok. Use the edge of your spatula to break apart any clumps, tossing continuously to coat the grains evenly in the oil and leek mixture.
Drizzle the light soy sauce and toasted sesame oil over the rice, and sprinkle with white pepper. Toss vigorously until the rice is uniform in color and heated completely through.
Divide the hot fried rice between serving bowls. Top each portion with a fried egg and a generous sprinkle of the reserved crispy ginger and garlic.
Chef's Notes
- Using day-old rice is essential for fried rice because the starch retrogrades in the refrigerator, making the grains firmer and less sticky.
- Frying the aromatics first serves a dual purpose: it creates a deeply flavored oil that permeates the entire dish, and it provides a crunchy textural garnish.
- A screaming hot wok is crucial for achieving wok hei, the signature smoky flavor of good fried rice. Let the pan recover its heat after adding cold ingredients.
- Do not skip washing the leeks after cutting them. Leeks grow up through sandy soil, and grit commonly gets trapped between their layers.
Storage
Refrigerator: 3 days — Store the rice without the fried egg on top. Fry a fresh egg when reheating for best results.
Freezer: 1 month — Freeze the fried rice only in an airtight container.
Reheating: Microwave the rice with a damp paper towel over the bowl, or stir-fry in a hot skillet until heated through.
