Leek Fried Rice staying warm in the oven. This is probably one of my son’s favorites!!! It is easy. It is cheap. It is SO tasty!!! Who could ask for more??? Here is the recipe (I hope you will try it). We picked the leeks fresh today and except for being totally soaked from the rain and muddy from the garden it was a fun experience. See those fried eggs on top??? OK, so I’m not so good at frying an egg but hand-to-mouth with it I do very well!!!
LEEK FRIED RICE
8 T. vegetable oil
3 T. garlic, minced
3 T. ginger, minced (see hint below on how to store fresh ginger)
2 c. sliced leeks (very thin)
4 c. cooked rice (I used about 5-6)
Mild chili powder
2 t. sesame oil
2 t. soy sauce
Heat 4 T. oil in a pan and cook 1 T. each garlic and ginger until brown. Drain on paper towel. This will be your garnish.
Heat 3 T. oil in the pan and add remaining garlic and ginger. Cook for 30 seconds and add leeks. Cook, stirring constantly for 2 minutes. Leeks should soften. Add rice and stir fry about 5 minutes. Season with salt and 1/2-1 t. chili powder. Remove from pan to serving dish. Heat 1 T. oil in the skillet and fry the eggs to your liking. Sprinkle each egg with a dash of chili powder. Place eggs on rice. Sprinkle with reserved garlic and ginger. Drizzle with sesame oil and soy sauce. Devour immediately!!!
How to store fresh ginger: wrap piece in a paper towel and put in a plastic zip-lock bag. Store in the vegetable compartment of your refrigerator.