Ginger fried rice [Jean-Georges Vongerichten & Mark Bittman] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 156) by Kristen Miglore

  • soy sauce
  • garlic
  • fresh ginger
  • leeks
  • peanut oil
  • sesame oil
  • eggs
  • cooked rice
  • EYB Comments

    Can substitute rendered chicken fat for peanut oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rendered chicken fat for peanut oil.

  • Brandmk on November 07, 2023

    Very good! Would definitely make again Ran short on peanut oil - used canola as substitute

  • Ecngreg5 on August 04, 2020

    I didn’t like the leeks with this, but would rather just have green onions. Frying the garlic and ginger did not go well for me, either. They just wouldn’t crisp up.

  • Frogcake on May 16, 2016

    This is another family favourite in this book. So easy and so delicious. Great way to use up a big nub of ginger. We love the taste combination of fried garlic and ginger pieces. I often serve this with a big stack of chopped baby bok Choy.

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