Dinner tonight was such a treat. Just saying ginger fried rice puts a smile on my face. By now, I think you should all know that I find South East Asian flavors to be completely irresistible! Tonight’s menu was super easy, quick, and bursting with flavor! Milena and I were also pretty proud of ourselves when we realized our meal only cost roughly $3 per serving. Rice, eggs, and spices are pantry staples and Milena has been needing to use up her arugula and figs, so the only item on our grocery list was fresh salmon 🙂
Ginger Fried Rice (adapted from NYTimes recipe)
2 tablespoons peanut oil (can substitute with olive oil)
1/2 tablespoons minced garlic
1/2 tablespoons minced ginger
1/2 teaspoon cumin seeds
pinch of red pepper flakes
3 scallions, sliced
1 cup leftover rice
1 large egg
1/2 teaspoons sesame oil
1 teaspoons soy sauce
1. In a large skillet, heat 1 T oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
2. Reduce heat under skillet to medium-low and add 1 T oil and scallions. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
5. Divide rice among dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
BLURb on Saturday night
Great friends, amazing food, perfect ambiance
(Dinner and drinks at Pane e Vino)
It didn’t take much for our server to talk us into the “Organic” Cecchi Chianti Natio.
After dinner drinks – Limoncello
Extremely talented young duo.