We’ve been privileged to partake of Lillian’s amazing fried rice, which is so simple yet so delicious with its crisped, fried garlic and ginger and gorgeous green leeks. She actually got the recipe from her friend Joy, who adapted the recipe from Mark Bittman, who adapted his recipe from THE Jean-Georges (Vongerichten).
When we received a bunch of leeks with this weeks CSA share, I suddenly had a craving for Lillian’s Amazing Fried Rice. And luckily we had every ingredient on hand, except for the minced ginger. The recipe calls for duck fat, the original calls for chicken fat, but we just used plain ol’ vegetable oil. Noah was afraid it would turn out bland; he even went to two stores and received quizzical looks when he asked if they had duck fat. He came back empty-handed, but we soldiered on and the end result was not as good as Lillian’s, but still a pleasant dish and meal. If you’d like to see it, here is Joy’s recipe (the one I was using).
Jean-Georges Vongerichten’s Fried Rice (from Bitten)
makes 2 servings
1/4 cup duck fat
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup thinly sliced leeks, white and light green parts only, rinsed and dried
2 cups day-old cooked rice, preferably jasmine, at room temperature
2 large eggs
1 teaspoon sesame oil
2 teaspoons soy sauce
In a large skillet, heat 1/4 cup duck fat over medium heat. Add garlic and ginger and 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 duck fat and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
In a nonstick skillet, fry eggs in remaining duck fat, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among two 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.
*You can add a sprinkle of toasted sesame seeds and chopped scallions on top as well just for a little more texture and color.