Rice with ginger and egg
Description
The recipe won't take much time. Peanut butter and ginger give the rice a new caramel-like flavor. Use Jasmine rice for this dish—it turns out nicely fluffy. You can use leftover rice from the previous day, which is very convenient. Serve hot.
Instructions
- 1
Step 1
1. Mince the garlic and ginger. Finely chop the onion. Heat 1/4 cup of peanut oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring, until crisp and browned.
- 2
Step 2
2. Using a skimmer, place the garlic and ginger onto paper towels and lightly sprinkle with salt.
- 3
Step 3
3. Reduce the heat to low and add 2 tablespoons of butter and sliced leeks. Cook for about 10 minutes, stirring occasionally, until the leeks are very soft. Season lightly with salt.
- 4
Step 4
4. Increase the heat to medium and add the cooked rice. Stir-fry until the rice is well heated through. If you prefer a more golden, slightly crispy rice, cook it a bit longer. Season with salt and pepper to taste.
- 5
Step 5
5. In a frying pan, cook the scrambled eggs in the remaining oil until the egg whites solidify.
- 6
Step 6
6. Divide the rice among four plates. Top with the fried egg and drizzle with 1/2 teaspoon of sesame oil and 1 teaspoon of soy sauce. Sprinkle with fried garlic and ginger, and serve immediately.