Jean-Georges’ Ginger Fried Rice
Evan Sung
PUBLISHED December 10, 2024
Like all fried-rice dishes, this begins with leftover rice (freshly cooked rice is too moist to fry well). It’s jasmine rice here, but white from takeout works nearly as well and is more convenient. Perhaps unsurprisingly — this is a chef’s recipe, after all — separate cooking processes are called for: ginger and garlic are crisped, leeks softened, rice and eggs fried. But no step takes more than a few minutes, and the results are absolutely worth the effort.
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