Serious Eats: Recipes

Cook the Book: Ginger Fried Rice

Posted by Robyn Lee, November 15, 2007

Few things say "warm carb-laden deliciousness" quite like a bowl of fluffy, freshly cooked rice. But what happens when the rice ages, dries up and hardens into a cold shell of its former self?

Well, with a bit of help it can be reborn into a great dish; just fry those grainy suckers. In his recipe for ginger fried rice, Jean-Georges Vongerichten tops a dome of fried rice (he recommends using rendered chicken fat) with a mix of minced garlic and ginger, sautéed until crisp, and a fried egg. Drizzles of soy sauce and peanut oil around the rice give it extra flavor.

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