Crispy ginger rice with leeks, shiitakes, and a fried egg from Deep Run Roots: Stories and Recipes from My Corner of the South (page 295) by Vivian Howard

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Notes about this recipe

  • stockholm28 on September 03, 2019

    This is a quick weeknight meal with leftover rice. I made this twice ... once as directed and once with a splash of soy sauce. I preferred it with the soy sauce.

  • clcorbi on July 14, 2017

    Very nice. Simple, but the flavor is good. I substituted button mushrooms. Next time I might want to add the leeks at the same time as the mushrooms, because they didn't get as caramelized as I would have liked. Also, I do think a dash of either soy sauce or sesame oil would be nice here. I cooked the whole thing over medium (as instructed) because I was afraid of it getting TOO done on bottom, but next time I would definitely go up to medium-high, because it didn't get quite as crunchy as I wanted. I'm sure that just depends on the stove.

  • Aggie92 on April 02, 2017

    This made a lovely lunch. Used cremini mushrooms instead of the shiitakes, green onions instead of leeks, and leftover brown rice. Didn't follow the cooking instructions about crisping the rice. I just stir-fried it like fried rice. Also added a splash of soy sauce. Loved the egg (over-easy) with this.

  • meggan on March 24, 2017

    I tried to double this in the same size pan and that was a mistake because it didn't crisp the way it should have. I will use my wok next time.

  • baking4two on March 15, 2017

    I used portobello mushrooms instead of shiitakes. I added soy sauce and sesame oil after I stirred the rice mixture. Great easy weeknight dinner!

  • southerncooker on March 10, 2017

    This was delicious. I did use leftover brown rice since that's what I had on hand. I'd definitely make this one again.

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