Leek Fried Rice with Eggs

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 15 mins

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.


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

Nutritional Info *per serving

  • Calories 450
  • Glycemic Load 0
  • Fat 21g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 9g
  • Cholesterol 185mg
  • Sodium 370mg
  • Potassium 250mg
  • Carbohydrate 52g
  • Fiber 2g
  • Sugars 2g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 20%