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!
- 4 eggs, beaten
- 2 tablespoons canola oil
- 2 leeks, thinly sliced (white and light green parts only)
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup peas
- pinch of salt & pepper
- 3 cups cooked brown rice (preferably a day old)
- 1 teaspoon rice wine vinegar
- optional toppings - sriracha sauce or green onions
This recipe was inspired by the NY Times' incomparable Ginger Fried Rice recipe from Jean-Georges Vongerichten.