- 1/2 cup rendered chicken fat or neutral oil
- 4 cups day-old cooked rice, preferably jasmine, at room temperature
- 2 tablespoon minced garlic
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 4 teaspoons soy sauce
- Salt
- 1 tablespoon grape seed, corn, or other neutral oil
- 2 cups thinly sliced leeks, white and pale green parts only
- 4 large eggs
Melt half the fat in
a large skillet over medium heat. Add the minced garlic and ginger and season
lightly with salt. Cook, stirring occasionally, until crisp and browned. Drain
on paper towels and set aside.
Meanwhile, melt the
remaining fat in a large deep skillet over medium-low heat, then add the
leeks. Cook, stirring occasionally, until softened, about 10 minutes. They
should be very tender, but not browned. Season to taste with salt.
Add the rice and
cook, stirring well, until heated through. Season to taste with salt, then
remove from the heat. Put a quarter of the rice into a small bowl and gently
press down into the bowl. Invert the bowl onto a serving plate. The rice will
unmold in a small dome. Drizzle 1/2 teaspoon of the sesame oil and 1 teaspoon
of the soy sauce around the mound of rice. Repeat with the remaining rice. Put
the grape seed oil in a nonstick skillet and fry the eggs, sunny-side up,
until the edges are set, but the yolk is still runny.
Put the eggs on top
of the mounds of rice. Top each mound of rice and egg with some of the garlic-
ginger crisps and serve immediately.
