Leek & Pea Fried Rice
This leek and pea fried rice is comfort in a bowl. It's got undercurrents of garlic and ginger, it's got a bright hit in the peas, some lower notes with the subtle leeks, and a hearty base of rice and egg. It's everything you need for a night in with a good movie.
You can definitely use white rice in this recipe (might I recommend leftover take-out rice), but I usually make up a big batch of brown rice (3/4 cup of uncooked brown rice makes 3 cups cooked rice) and then let it sit a fridge for a day before using it in this recipe.
Basically just about any veggie could go in this fried rice, but I would definitely suggest you keep in the leeks. For toppings, I like sriracha sauce, kewpie mayo, sliced green onions, or sesame seeds.
The inspiration for this recipe came from an awesome recipe on the New York Times that I've made a few times. It's heavy on the ginger which I love.
I hope you like this recipe as much as I do!
Leek & Pea Fried Rice
Makes 4 servings (about 1.5 cups) | Prep Time: 5 minutes | Total Time: 25 minutes
4 eggs, beaten
2 tablespoons canola oil
2 leeks, thinly sliced (white and light green areas only, about 2 cups)
1/2 yellow onion, finely chopped
2 cloves garlic, minced
1 inch ginger, minced
1 cup peas
pinch salt and pepper
3 cups cooked brown rice (preferably, one day old)
1 teaspoon rice wine vinegar
2 tablespoons soy sauce
optional toppings - sriracha sauce and sliced green onion
Heat a large skillet over medium high heat. Add the eggs and scramble them till they are just done. Remove eggs to a bowl and wipe out the skillet.
Add the oil to the same skillet and heat again over medium high heat. Add the leeks, onion, garlic, and ginger and sauté for 3 to 4 minutes, or until the onion is translucent.
Add the peas with a sprinkle of salt and pepper and cook for an additional minute.
Add the rice, eggs, vinegar, and soy sauce to the skillet and stir to combine.
Let the rice cook for 5 to 6 minutes, without stirring, to let the bottom crisp.
Remove pan from heat and stir to bring the crisped rice up from the bottom of the pan.
Serve with a garnish of sriracha and green onions.
This recipe was inspired by the NY Times' incomparable Ginger Fried Rice recipe from Jean-Georges Vongerichten.