This is an adapted recipe from one I found on the Smitten Kitchen Blog ages ago. When I was tossing around ideas of how to use the young garlic in this week’s CSA I decided to use it as I would the leeks in the original recipe. I also made some other tweaks here and there for my personal tastes and kitchen. The recipe serves four, but the pictures are from the single serving portion I made myself this morning for breakfast ;)
A note on Rice
Yes, your rice should be at least a day old. One of the side effects of refrigeration is dehydration. Fresh rice is moist and starchy, and it will mush and stick to the pan if you add it to heat. Day old (or multiple day old) rice is dried out and won’t release any starch when you subject it to high heat: hence, crispier rice.
Ginger Fried Rice with Sauteed Young Garlic
Adapted from: http://smittenkitchen.com/blog/2010/02/ginger-fried-rice/
1/2 cup canola oil
2 tablespoons regular garlic (minced)
2 tablespoons ginger (minced)
2 cups sliced young garlic (white and light green parts only, tough outer layer removed, rinsed well)
4 cups day-old cooked rice (I used brown basmati)
4 large eggs (from Cardo’s)
2 teaspoons sesame oil
4 teaspoons soy sauce
- In a nonstick skillet, heat 1/4 cup oil over medium heat. Add minced garlic and ginger and cook, stirring frequently, until crispy and golden. Remove from oil and set aside.
- Reduce heat to medium-low and add sliced young garlic. Saute about until very tender but not browned (about 10 minutes). Remove from heat.
- Heat an an iron skillet or wok to almost high heat (not full blast, but higher than medium high). When hot, add 2 tbs. oil and rice. (A good rule of thumb for stirfrying is “hot wok, cold oil). Stir intermittently. The secret to crunchy rice is not to mess with it too much and let the rice actually get crunchy. Add the sauteed young garlic after about 5 minutes and stir more frequently until everything is warmed up (but don’t burn the young garlic).
- Divide the rice into four dishes, and drizzle with sesame oil and soy sauce.
- Meanwhile, back in your nonstick skillet (no need to clean the pan unless there are lots of dark bits on the bottom, in which case just wipe out with a towel) fry eggs in remaining oil, sunny-side-up, until the white is set but yolk is still runny and slightly warm to the touch (this works best on medium heat).
- Top each bowl of rice with an egg, then sprinkle the crispy garlic and ginger on top and serve.
- To eat, stir the egg into the rice so the whole dish gets covered with goopy warm egg yolk.