Anytime you make rice as a side dish you should always make extra. Leftover rice isn't just "leftover rice" it can literally be transformed into an entirely different meal. Leek fried rice is only one delicious variation of fried rice and once you get the technique down you can literally use any vegetables you have on hand. The key to getting a perfect fried rice (besides using leftover rice) is to get your pan hot right before you add your rice. This allows you to get those characteristic crunchy bits that adds that satisfying texture to fried rice. You can add any protein you like but I just love a fried egg with a runny yolk.
Leek fried rice
¼ cup canola oil
3 cloves garlic, minced
4 tbsp chopped ginger
1/8 tsp salt
3 tbsp butter
4 cups leftover rice
3 tbsp tamari
1 tbsp sesame oil
2 tsp chili-garlic paste
4 tbsp chopped cilantro
Pour the canola oil into a large skillet that's over medium heat and add the garlic and ginger. Cook for 3 min, stirring often until the ginger and garlic become crispy and brown.
Remove the ginger and garlic with a slotted spoon to a paper towel and leave all the canola oil behind in the pan.
Trim and wash the leeks. Cut the leeks in half lengthwise and then into thin half moon pieces.
Add 1 tbsp butter to the pan with canola oil and turn the heat to medium-low. Once the butter is melted add the leeks and cook for 10min, stirring occasionally until they are soft. Remove leeks from the pan.
Add the remaining 2 tbsp of butter to the pan and turn the heat up to medium-high. Add the rice, spreading it evenly over the bottom of the pan. Allow it cook for a couple minutes undisturbed until the rice begins to brown and gets slightly crispy in some places. Stir the rice around and let it sit for another 2-3min.
Add your leeks back to the rice along with the tamari, sesame oil, chili-garlic paste and cilantro. Remove from heat.
In a separate non-stick pan, fry each of the eggs to your desired liking (over easy, sunny side up etc...).
Divide the rice evenly among 4 plates, top with a fried egg and scatter a good amount of the crispy garlic and ginger over top of the egg.
For a printable version of this recipe click here.