Leek & Pea Fried Rice
This leek and pea fried rice recipe 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 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
This leek and pea fried rice recipe is comfort in a bowl.
ingredients
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4 eggs, beaten
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2 tablespoons canola oil
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2 leeks, thinly sliced (white and light green parts only)
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1/2 yellow onion, finely chopped
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2 cloves garlic, minced
- 1-inch ginger, minced
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1 cup peas
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pinch of salt & pepper
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3 cups cooked brown rice (preferably a day old)
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1 teaspoon rice wine vinegar
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optional toppings - sriracha sauce or green onions
instructions
- 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.
calories
348fat (grams)
13carbs (grams)
44protein (grams)
12sugar (grams)
5This recipe was inspired by the NY Times' incomparable Ginger Fried Rice recipe from Jean-Georges Vongerichten.