Wednesday, March 31, 2010

Ginger Fried Rice

Leslie pointed out Smitten Kitchen's adaptation of Mark Bittman's adaptation of a Jean-Georges Vongertichten Ginger Fried Rice recipe* a while back. It was instantly printed yet I only made it last week. I too really liked the recipe. The dominant ginger flavor gives the rice a nice bite, which then is mellowed out by the egg yolk. It has an amazing, crunchy yet creamy mouth feel and a rich, savory flavor.

I adapted Smitten Kitchen's version of the recipe by substituting 1/4 cup canola oil for 1/2 peanut oil, low sodium soy sauce instead of regular and adding a touch of Sriracha** to the soy sauce and sesame oil mixture for spice. I took "salt to taste" a bit too far, each part tasted fine on its own but together I needed water while I ate, so I'll be toning that down next time. I used brown basmati rice cooked one day in a advance and I didn't bother to mold it into a beautiful presentation. Shocking, I know.

A plus to this recipe is you can get away with using a mere two dishes and really only one each day since the rice should be aged, which puts this recipe on par with its beloved cousin Sesame-Garlic Soba Noodles. I might one day seek out the original but for now it is safe to say this will go in my semi-regular meal rotation as is (which really means I'll make it once a month or something ridiculously rare like that).

*As I typed all the adapation's out I couldn't help but think of the numerous times in the Bible where they list genealogies of who begat who... They were always so tedious to read. I skimmed them.
**On a side note did you realize Sriracha is made in the U.S.? Fascinating. I really want to try the Jean-Georges Vongertichten recipe linked to that article as well.

10 comments:

  1. mmmmmmm, this is in my regular rotation too now. Whenever I cook a rice-based dish, I just save leftover rice for quick weeknight meals. I'll pretty much eat anything with an egg on top. You topped it w/ some sesame oil, right?? Like I have to ask :)

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  2. I always just make the rice match the amount needed for a dish. I should rethink that. I'm with you on the egg... The SESAME OIL as usual was a highlight. :)

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  3. hi sarah i love fried rice and with the touch of ginger this is perfect !! bravo Pierre from Paris

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  4. Pierre - Thank you! Jean-Georges is brilliant. :)

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  5. I love fried rice. I've never thought of adding ginger to it before. I bet it does add a nice kick to it.

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  6. Fried rice is a favorite of mine. This looks like an outrageously delicious version!

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  7. NMOS - Gotta love a little kick, which this definitely has between the Srircha and the ginger.

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  8. It looks great. I'll have to try the rice. Sadly I am not one to top it with egg. That's just me though!

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  9. Love fried rice and your comment on biblical genealogies would work perfectly in the food blogging world!

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  10. Kathleen - I like that the egg is on top instead of mixed in... I feel like the yolk adds something extra to the fried rice.

    Sarah - So sad about the egg but I bet you could come up with something to make it even better with it.

    Kitchen Butterfly - Thank you. I was getting brave with a little editorializing on that one. Still finding my writing voice over here...

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