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Mark Bittman's inspired Ginger Fried Rice with Fried Egg

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.

It might be difficult to tell if I liked this dish ;)


nicole said...

that plate is CLEAN! i guess you did like the dish!

i like your plates btw, and your mise en place bowls too. how do you have room for all of these pretty dishes in your apartment?!

Esi said...

Love this recipe. When I made it, I didn't fry the garlic and ginger as much as I should have (scared of burning)

Joy said...

Good job on eating that yummy concoction! It actually looks like a typical Filipino breakfast back home...yummy!!!

I am so loving the beautiful color combination on the 2nd to the last photo.

Anonymous said...

What a great recipe, this looks really good

Lemmonex said...

It is a truth universally acknowledged that a fried egg makes everything better.

Anna's Table said...

I'm one of the Minimalist biggest fans and love his New York Times' articles and videos. It was thanks to Mark Bittman's no-knead bread video at the Sullivan Bakery that I no longer rely on store bought bread.
Thanks for sharing,

Kasey said...

This looks like a fantastic idea for lunch. I love Bittman's simple approach to food. Lovely!

blackbookkitchendiaries said...

i am always hungry after stopping by your blog:) this looks heavenly...!

Kenny J Almodovar said...

Interesting... I've always made my home-made fried rice with scrambled eggs in the rice. It never occurred to me to use the runny yolk...

Velva said...

You sound a lot like me :-) This is the beauty of using leftover rice the possibilities are endless. Your adaption of Mark Bittman's recipe is a winner.

Irina said...

Fried rice topped with a fried egg is one of my favorite quick meals! It's good any time of day. In the past I've often mixed several different vegetables into the rice, but lately I've been enjoying "minimalist" versions of the dish, with only green onions and ginger, or ginger and garlic, to flavor the rice.

Also wanted to say that I really like your photos of this recipe, especially the first one (your mise) and the second one.

Rachel@Tasty Thailand said...

This is how most fried rice is served here in Thailand. Without the egg, it's just not the same :)