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.
Looking for more recipe inspiration check out the new Cook Well, Eat Well, Live Well link up below. Have something to share? I hope you consider joining Deborah and I and linking-up below.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 6 c cooked and cooled basmati rice (1 1/2c pre-cooked with 1/4less water for firmer rice)
- 7 cloves garlic, minced
- 3 TBSP minced ginger
- 2 1/2 c thinly sliced leek (cut in half length wise, clean well, white and light green only not the tops)
- 4-5 TBSP avocado oil
- sea salt, to taste
- 4-6 eggs, optional
- liquid aminos or soy sauce to taste, optional
Ingredients
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|
- Heat 1 tablespoon of oil over medium to medium-low in a wok or large skillet and cook leeks until tender, about 6-8 minutes. Stirring occasionally so they don't brown.
- Remove leeks sprinkle with salt.
- Add remaining oil to the pan and turn heat up to medium, add garlic and ginger and cook for 2-3 minutes until start to brown and crispy.
- Add rice and leeks and cook until warm.
- In a cast iron or fry pan spray avocado oil or non stick spray and cook eggs. You can do sunny side to top your rice with or scrambled mixed into the rice.
- Divide into bowls and add optional toasted sesame oil and or liquid aminos to taste or add sea salt to taste.
- Top with optional egg.
- Enjoy!
I like toasted sesame oil and like to switch things up replacing 1 tablespoon of avocado oil for toasted sesame.
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Deborah Brooks
That is a great easy side dish idea that can literally pair with anything! I might try it with cauliflower rice as well
awhiskandtwowands
I was thinking the same thing last week and was going to do a half and half with cauliflower rice but didn’t couldn’t find the bag I thought I had in the freezer. I’ll update the recipe when we try it or would love to hear how it is if you try it before I get to it.
Debbie
I love fried rice! I think this looks great even without a perfect picture. 🙂