Fried rice with sunny-side-up egg topped with crisped ginger and garlic is a simple yet elegant recipe for a weekday meal.
Yield: 2 servings
Ingredients For the toasted ginger and garlic topping:
- 2 tablespoons peanut oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 cups day old cooked rice
- 3 tablespoons peanut oil
- 1 cup onion finely chopped (or other vegetables you have on hand such as peppers, celery, carrots)
- 2 large eggs
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
In a skillet, heat 2 tablespoons of the peanut oil. Add in the garlic and ginger and cook, stirring occasionally until it is crisp and brown. Transfer to a plate with a paper towel and salt lightly. Let it cool.
In a large skillet, heat on medium and add vegetables. Cook for 5-10 minutes until tender, stirring occasionally.
Add the rice and cook stirring well until heated through. Season to taste with salt.
In a nonstick skillet, fry eggs in 1 tablespoon peanut oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among 2 plates. Top each with an egg and drizzle with a little sesame oil and soy sauce.
Sprinkle with the crisped garlic and ginger over everything and enjoy!
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