here buy history coursework Whenever a recipe hits the New York Times, the blog-o-sphere erupts in a buzz about the dish. Cooks everywhere jump into their kitchen to make it. In 2008, when David Leite adapted Jacques Torres’s chocolate chip cookie recipe for the New York Times, it seemed to be all anyone could talk about. In fact, the cookies are still gushed over today. To be fair, though, they are some pretty amazing chocolate chip cookies. You can find my recipe for them right here.
http://www.atrae.org/help-writing-a-paper-in-apa-format/ help writing a paper in apa format Anyways, this fried rice that Mark Bittman adapted from Jean-Georges Vongerichten is equally worthy of praise. Like the cookies, it is simple, but insanely delicious. In fact, as I told Mikey, this fried rice is actually one of my favorite things I have ever cooked!
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http://www.atrae.org/websites-that-help-with-research-papers/ websites that help with research papers I love the crunchy ginger and garlic topping. I adore the oozy egg yolk and crisped egg white edges. I fawn over the simply flavored rice that has a slight peanut-y taste and wonderful leek-y goodness. The few drops of sesame and soy sauce over the top make everything sing. I want to eat this dish everyday.
The only real change that I made to the recipe was to use a brown jasmine rice instead of a white one. Of course, you can use whatever cooked rice that you have lying around (or even some rice from a Chinese take-out place).
Jean-Georges Vongerichten’s Ginger Fried Rice
- 1/2 cup peanut oil
- 4-6 cloves garlic, minced
- 2 tbsp minced fresh ginger
- 2 leeks, washed, halved, and thinly sliced (white and light green parts only)
- 4 cups day-old cooked rice, preferably jasmine, at room temperature
- 4 large eggs
- 2 tsp sesame oil
- 4 tsp soy sauce
- In a large skillet or wok, heat 1/4 cup of the oil over medium heat. Add in the garlic and ginger and fry, stirring occasionally until crisp and brown. Transfer to a paper towel with a slotted spoon and salt lightly.
- Reduce the heat to medium-low and add in 2 tbsp of oil. Add in the leeks and cook, stirring occasionally for about 8-10 minutes until the leeks are very tender. Season lightly with salt.
- Raise the heat to medium and add in the rice. Cook until heated through.
- In a nonstick skillet, fry the egg over medium-high heat in the remaining oil until the edges are slightly golden and the yolk is still runny.
- Divide the rice among four dishes. Top each with an egg and drizzle 1/2 teaspoon of sesame oil and 1 tsp of soy sauce over each. Divide the crispy garlic/ginger among the dishes.