Rice bowls on repeat and Ginger Garlic Fried Rice topped with an egg is at the top of the list the last few weeks.
I have tried to photograph this recipe 3 times and the weather, lighting, life has not cooperated. I finally got a few photographs when the sun came out but it was very bright so the rice looks lighter and washed out. As my husband says it’s delicious and it’s rice in a bowl how exciting of a photo do you expect? My answer…. I want a photo that looks as good as it tastes. Is that really too much to ask? Apparently yes.
It’s a pretty basic bowl of rice that is anything but basic and boring. I’ve always loved ginger and garlic, some say I’m immune to both but don’t worry this has been testing numerous times and I know they are far from overpowering here.
All the simple rice bowls lately is bringing me back to my high school days and eating bowls of rice with butter and salt or with LOTS of peas. Anyone else go through phases of eating bowls of rice? Just me? No, good I had a feeling I wasn’t alone here as I have a few people I know that had the same love for them.
A great simple weeknight meal topped with an egg or mixed with scrambled eggs (the kids favorite). Or it can be enjoyed with or without eggs as a side dish aside your favorite protein which we did last weekend. Leftovers which are perfect for lunch the next day and I’ve been pairing it with steam broccoli (Baby G’s, not such a baby but the name stuck, favorite veggie).
Not much more to say other than a few simple ingredients can make basic rice anything but. The only tip, clean the leeks well and don’t use the dark green tops. If you buy them from Trader Joe’s they’re already trimmed. If you buy a bunch from Target, Whole Foods, or your local grocery store (or market but there aren’t any markets open here right now and none growing in our garden that’s under lots of snow) you’ll likely have to cut the tops off, remove the outer layer, and clean really well as dirt is usually between the layers. I cut the tops, and then cut them once or twice length-wise fanning the layers under water to clean.
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