This is a traditional fried rice dish with bold bites of leeks and ginger. Be sure to break the egg yolk for the added bonus of pop and flavor.
Serves: 4 (as a side dish)
Preparation Time: 45 minutes
Cooking Time: 10 minutes
3 cups cooked rice, cooked the day before 2 tablespoons canola oil 2 cups leeks, chopped in half circles 1 tablespoon sesame oil 2 turns black pepper 1 teaspoon salt 1 tablespoon gluten-free soy sauce 1 tablespoon black vinegar 2 tablespoons butter 2 tablespoons ginger 2 eggs, over easy
Cooks Note: Cook the rice at least 1 day before you plan to make the fried rice. Add 2 cups of rice and 4 cups of water to medium sized pot. Bring to a boil over high heat. Cover and reduce heat to low. Cook until the water has evaporated, 20-25 minutes. Let rice sit at room temperature until cooled and refrigerate with lid for 24 hours.
Heat oil in large sauté pan or wok. Add leeks and cook until soft, about 2 minutes. Add rice, sesame oil, black pepper, salt, gluten-free soy sauce, and black vinegar. Toss to incorporate and cook for 2-3 minutes. Remove rice from heat and transfer to a bowl. Cover and set aside.
Place non-stick pan over medium heat and melt butter. Add ginger and turn the flame down to medium-low heat, and cook until browned, about 2-3 minutes. Crack eggs in pan and cook until white sets, about 1-2 minutes. Flip eggs, making sure not to break the yolk. Place eggs over rice.