1 leek, thinly sliced (white and light green parts only)
2 cups cooked short-grain rice (make it a day earlier and refrigerate overnight)
2 eggs
2 tsp sesame oil
2 tsp soy sauce
salt to taste
Instructions
Take rice out of fridge and bring to room temperature
Heat 2 tbsp oil in a large skillet over medium-high. Its best to do this in a small spot near the edge and to position the skillet so that the heat source is directly underneath the oil. Stir the garlic and ginger into the oil and fry until golden brown. You may have to stir frequently to prevent sticking. Be careful not to burn the garlic/ginger. Scoop out with a slotted spoon and set aside on a paper-towel lined plate.
Place the skillet back on the stove and slowly cook the leeks over medium-low for about 4-5 minutes until softened. Add a pinch of salt, mix, and add the rice. I like to crumble it in with my hands so as to break up any clumps. Cook until the rice is heated through. Taste for salt and set aside.
While the rice is heating up, heat ½ tsp oil in a small skillet. Break the egg into the skillet and fry, sunny side up, until the edge is slightly browned and crispy but the yolk is still runny. Repeat with the other egg.
To serve, divide rice between two plates and carefully slide the fried eggs over them. Drizzle on the soy sauce and sesame oil. Garnish with the ginger and garlic and serve hot.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/jean-georgess-fried-rice/