1. In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown but not burnt. (This took me over 10 minutes.) With a slotted spoon, transfer to paper towels and salt lightly. 2. Reduce heat to medium-low and add remaining tablespoon oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. 4. Fry eggs in remaining oil, sunny-side up, until edges are set but yoke is still runny. (It's up to you how you prefer your eggs - I like mine thoroughly cooked). 5. Divide rice among four dishes and top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Evenly sprinkle leeks and crisped garlic and ginger over everything and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
