Ginger egg fried rice

I found this Ottolenghi recipe online. It made for a delicious Sunday lunch. 


tbsp olive oil
25g piece fresh ginger, peeled and finely grated
garlic cloves, peeled and crushed
 tsp aleppo chilli
30g unsalted butter
large leek (or 2 smaller ones), trimmed, cut in half lengthways and then into 2cm-thick half-moons (250g net weight)
250g packet pre-cooked jasmine rice (or leftover cooked rice)
spring onion, trimmed and finely sliced 
tsp soy sauce
tsp toasted sesame oil
large egg


1.Put a tablespoon of oil, the ginger and garlic in a small, nonstick frying pan on a medium-low heat. Cook, stirring occasionally, for 15-18 minutes, until the mixture is crisp and golden. Stir in the chilli, then transfer the mixture to a plate, spacing it out so it can crisp further.

2.Meanwhile, put the butter and a teaspoon and half of the oil in a large frying pan on a medium-high heat. Once hot, add the leek and a quarter-teaspoon of salt, and cook, stirring occasionally, for about 10 minutes, until soft and lightly coloured. Turn the heat to high and add the rice, stirring to break it up and spread it out over the whole cooking surface. Leave to brown in places, stir again, and repeat for four to five minutes, until the rice is heated through and well browned. Stir in the spring onion, soy and sesame oil, and turn off the heat.

3.Put the remaining teaspoon and the remaining olive oil in a small, nonstick frying pan on a medium-high heat. Once hot, crack in the egg and sprinkle lightly with salt. Top the white of the egg with the ginger mix, sprinkling it evenly all around, and cook for about three minutes, until the white is set and the yolk runny. Transfer the rice to a bowl, top with the egg and serve warm.


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