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Ginger Fried Rice with Poached Egg

  • Author: Alexandra
  • Total Time: 30 minutes
  • Yield: 4


Source: Genius Recipes

Egg poaching method: The Kitchn via Julia Child

I have been using a blended rice mix that I find at my Korean market. I’ve also just been boiling it pasta-style with a tablespoon of kosher salt until it’s al dente — it takes about 45 minutes. One cup of dried rice yields about 4 cups of cooked.

Notes from the Genius Recipes cookbook: Use leftover cooked rice if you have it. Here are some tips if you’re cooking the rice fresh, to make sure it isn’t too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 minutes. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an open window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Hair at Steamy Kitchen also recommends starting with 1/4 to 1/3 less water when cooking the rice.


  • 1/4 cup – 1/2 cup neutral oil such as grapeseed or canola
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • Salt
  • 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
  • 4 cups cooked rice or any rice blend (see notes above)
  • eggs, however many you feel like poaching/frying
  • sesame oil
  • soy sauce


  1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. Alternately, you can pour the oil into a heat-proof bowl through a fine-mesh strainer, then return the flavorful oil to the pan, reserving the ginger and garlic bits.
  2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
  3. Meanwhile, bring a pot of water to a boil. Using a safety pin, make a small hole in the eggshell. Lower the whole egg (still in the shell) in the boiling water for exactly 10 seconds. Remove the egg from the water, and lower the heat to bring the water to a simmer. Once the egg is cool enough to handle (this should take just a few seconds), poach the egg as you normally would, by cracking the egg into gently simmering water.
  4. Meanwhile, raise heat under the sauté pan to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
  5. Divide rice among four dishes.
  6. Drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Top with an egg. Sprinkle crisped garlic and ginger over everything and serve.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes