Leek Fried Rice with Eggs

Kitchen Tested
  • Yield 2 servings
  • Prep 10 mins
  • Cook 15 mins

When you cook rice, cook extra and plan this dish for the next night.

Mark Boughton Photography / styling by Teresa Blackburn

If you have leftover turkey, shred a cup or two and add it to the rice when you add the soy sauce. To dice the ginger, cut into thin matchsticks, then chop into very small pieces. If you're reluctant to cook regular shell eggs sunny-side up, look for pasteurized shell eggs next to the regular eggs in your supermarket. Harder-cooked eggs will work as well, but the contrast of the creamy yolk with the crispy fried rice is fabulous.


2 tablespoons peanut oil
3 tablespoons diced ginger, divided
1/2 cup leek, white part only, diced
2 cloves garlic, minced
2 cups cooked, cold jasmine rice
1 tablespoon reduced-sodium soy sauce
2 -- fried eggs
1 -- green onion, sliced on diagonal
-- Chopped tomato
2 teaspoons sesame oil (optional)


  1. Heat oil in a wok; add 2 tablespoons ginger and fry until golden brown, about 5 minutes. Drain and set aside, reserving oil.
  2. Return oil to pan; reheat over medium heat. Add leek and sauté 2 minutes. Add garlic and remaining 1 tablespoon ginger; cook 2 minutes. Add rice; stir-fry until slightly colored, about 4 minutes. Add soy sauce and cook 2 minutes. Place fried eggs on top of rice. Scatter green onion, chopped tomato and fried ginger on top. Drizzle with sesame oil, if using.

Recipe by Chef Jon Ashton.



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