I'll admit that when it comes to certain things, I'm late to the party. For example, it took me years to get a cell phone, cable TV and to start paying for Internet. But once I did, I can't imagine my life without these things.
Same can be said about this recipe by Mark Bittman. The recipe uses day-old rice, ginger, garlic, leeks and soy sauce. And then, as if all those flavors weren't enough, the dish gets topped with a fried egg! When the recipe came out in January, it made its rounds in the blogosphere. But it took me several months to make it. I can't remember why I did not post it here...perhaps the photographs weren't successful.
This past Sunday I finally decided to make my personal version of Bittman's recipe. I had leftover rice from Chinese take out, used green onions instead of leeks, added cumin seeds and red pepper flakes, and changed a few steps in the directions. Enjoy!
2 tablespoons peanut oil
1/2 tablespoons minced garlic
1/2 tablespoons minced ginger
1/2 teaspoon cumin seeds
pinch of red pepper flakes
3 scallions, sliced
1 cup leftover rice
1 large egg
1/2 teaspoons sesame oil
1 teaspoons soy sauce
1. Heat half of the oil in a pan. Add ginger, garlic, cumin seeds and red pepper flakes and cook until garlic and ginger have browned, but be careful not to burn!
2. Remove ginger/garlic/cumin seeds/red pepper flakes from the pan. Add a bit more oil. Add scallions to the pan and saute for 3 minutes.
3. Add rice, most of the soy sauce and sesame seed oil and cook until the rice is heated through. Mix in majority of the ginger/garlic, and add to your plate.
4. Fry an egg.
5. Top the rice mixture with a fried egg and the remaining soy sauce, sesame oil and ginger/garlic mixture. Enjoy!
Ooh, the oozing out of the egg yolk!
This dish is great for a hearty breakfast or lunch. You can add other vegetables such as red peppers and maybe even some shredded carrots. But this version is good as is.