Guess what. I cheated on my Meal Plan Monday. Please don't tell her though, she might get upset.
I really couldn't help it. It was gorgeously warm Monday afternoon and the thought of coming home to make a big pot of steaming hot soup just didn't seem right. So I changed my mind and made this instead. Big surprise there.
I was a little weary when I started making the dish but everything ended up coming together in the most wonderful way. There were definitely some "Oooohs and Aaaaaahs" that escaped everyone's mouth as they took their first bite. It was simply delicious. So delicious in fact, that I am requesting that you make this soon. And please for goodness sake don't skip out on the fried egg. It makes the dish. Got it?
Ginger Fried Rice...
Adapted from Mark Bittman/NYTimes and Jean-George Vongerichten
Makes: 4 servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
- 1/2 cup peanut oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 cups sliced mushrooms
- 1 shallot, diced
- 4 cups day old rice at room temperature
- 4 large eggs
- 2 teaspoons sesame oil
- 4 teaspoons soy sauce
- salt and pepper
- 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 a paper towel and salt lightly.
- Reduce heat under skillet to medium-low and add 2 tablespoons oil as well as the mushrooms and shallot. Cook about 10 minutes, stirring occasionally, until tender. Season lightly with salt.
- Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
- In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until the white is set but the yolk is still nice and runny.
- Divide rice among four dishes, top each with an egg, and drizzle with 1/2 teaspoon seasame oil and 1 teaspoon soy sauce. Sprinkle with crispy garlic and ginger.
The crispy garlic and ginger was my favorite. YUM.