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  • 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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The recipe was originally published as Leek Fried Rice with Eggs on

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