Jean-Georges' Fried Rice

I have this thing for Mark Bittman. And by "thing" I mean I love him. Whenever I watch one of his NY Times videos, I think that that is exactly how I would want my future husband to be in about 20 years; namely, funny, charming, and a damn good cook. Anyway, when I saw his video for Jean-Georges' fried rice, I had to make it straight away. It's one of the simplest, most fuss-free recipes ever and absolutely perfect for those solitary nights when you want a homemade dinner for one without a lot of hassle. Also, by the time you stream the sesame oil over your finished bowl of rice, you have an end product that miraculously tastes almost exactly like the real dish Jean-Georges serves at his New York City restaurant, Spice Market. Heavenly. 

All pictures by Mark Iantosca. Recipe below. xo

Jean-Georges' Fried Rice
From The New York Times
Ingredients:
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce 

Directions:
In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

Reduce heat under skillet to medium-low and add 2 tablespoons 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. Season to taste with salt.

In a nonstick skillet, 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 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Makes 4 servings.