Ginger Fried Rice

I found an inspiring fried rice recipe on Smitten Kitchen and ended up adapting it. You see, I had some leftover green onions and tofu, so I figured this would be a perfect use for them – even though the recipe doesn’t actually call for them. So I’ll give a loose recipe here, for what I did, and feel free to play around with it. It was absolutely delicious, though! The Engineer and I both agree we should make this again soon. We had four generous servings, so we made eggs two at a time – right before eating. You can cook them all the way through if you want, but I prefer it when the yolk is a little runny here.

½ cup canola oil, divided
2 Tbsp minced garlic
2 Tbsp minced ginger
tofu (optional)
salt
Korean smoked dried pepper (optional)
2 thinly sliced leeks, white and light green parts only
4 cups cooked rice
4 large eggs
2 tsp sesame oil (for some heat but the same awesome flavour, use hot sesame oil)
4 tsp soy sauce
sliced green onions (optional)

In a large skillet or wok, heat ¼ cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until browned. Add tofu and season as you wish (I was afraid of my tofu being bland, so I threw in some Korean smoked dried pepper, sesame oil and soy sauce). With a slotted spoon, transfer to paper towels and salt lightly.





Reduce heat under skillet to medium-low and add 2 Tbsp oil 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. Add the tofu mixture.

In a nonstick skillet (it just makes it easier), fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.



Divide rice among four dishes. Top each with an egg and drizzle with ½ tsp sesame oil and 1 tsp soy sauce. Sprinkle the green onions over everything and serve.