Jean-Georges's Ginger Fried Rice Recipe on Food52 (2024)

So much flavor for simple ingredients. It is not a quick recipe (unless you have the ginger/garlic/leek oil made in advance) but once the oil is made, it becomes a great weeknight meal with a fried egg.

Absolutely delicious. Scrambled the eggs instead of doing over easy, and I could easily eat half of this in one sitting. Will add some veggies next time.

I loved this recipe. I used everything as is. That Korean idea of putting interesting bits on top and then stirring them up worked so well! For those who said this feeds fewer in their family, same! We had this conversation after we ate it. I don't NEED more food, I just want to keep having those flavors! I made it Bittman style. Maybe someday, I'll save up the chicken fat enough to make it the way Jean-George meant it to be. 😏

Fried rice hardly needs a recipe, but this one is a useful guide. I used much less oil (maybe 2T), I scrambled the eggs separately, and a slightly different mix of vegetables. But this recipe did give me confidence to walk into the kitchen and prepare the fried rice of my gingery dreams.

Jay April 27, 2019

I like the crunchy ginger and garlic at the end, but the amount of oil is ridiculous. You could cut it in half and get a better result. Leeks are nice, though...

LOVED this! Made it with peanut oil, but to be honest, this serves two in my household! You could definitely add more veggies or tofu, and I used a diced up white onion because it was all I had and it was great. I've made it twice with left over white basmati rice and also brown, but was most delicious with the white.

Just made this for dinner. Less oil and added two chopped red peppers and a cup or so of leftover shredded Brussels sprouts to the red onion I substituted for the leeks. With all the vegetables, it was a one dish meal. :)

This was surprisingly good given how simple it was. We didn't have eggs, so subbed pan-fried tofu for the protein. And added a carrot/red onion/jalapeno slaw for some acid and heat.

I made this with leftover brown rice, sans the fried egg as I’m Vegan. I added small cremini mushrooms sliced thin and sautéed lightly in one Tablespoon of sesame oil. I reduced the peanut oil to 1/3 cup and mixed the soy sauce (I use Tamari) into the finished product before serving. The flavors were good but my husband and I still found the rice to be too greasy or oily even after the reduction of the peanut oil. I will try this again but reduce the oil further and at my husbands suggestion, use less peanut oil and more sesame oil as I usually do when making fried rice. I did enjoy the crispy, salty ginger and garlic topping and the sweetness of the leeks!

This is a surprising and wonderful recipe! The combination of salt, sweet (soy sauce), crunchy (ginger and garlic), and rich (the egg running into the rice) is perfect! I would never have imagined that it would have the punch it did. Thank you for a delicious and unique recipe.

As my spouse said, “you don’t ever have to make any other fried rice ever again.” This is nothing short of fabulous. Make it. Eat it. You won’t be sorry.

Mae July 27, 2017

This was a nice way to change up how I had been making fried rice. I made a few changes just because of what I had on hand, and in some cases preference. I used a yellow onion instead of leeks and vegetable oil instead of peanut. Also I added some Napa cabbage in with the onion. I didn't use any eggs. Instead I steamed some broccoli and red bell pepper. I ran out of sesame oil, so I mixed together some soy sauce, peanut butter, and agave and drizzled that over the top. I love the fried garlic and ginger, and cooking everything in that infused oil was delicious!

This was truly scrumptious.

"peanut oil if you're Mark Bittman, chicken fat if you're Jean-Georges" is the best part about reading this recipe!

Yum. I loved this! Just made it with shallots instead of leeks (due to what was at my disposal) and loved it. Only changes I made were the shallots and mixing the fried garlic/ginger after turning the heat off in the pan (that just made sure they were evenly distributed throughout the dish). So simple, but so good.

I've been switching this up a bit by adding some finely chopped chicken or thinly sliced pork. I make half the recipe (one for tonight/one for tomorrow) but always make the full recipe of garlic and ginger crispy-bits. They're a great additon to salad, eggs, stirfries...

Beth February 20, 2014

My husband and I made this last night. We were fearful that it would be a little bland, but it came together nicely. It is definitely a keeper!

Try adding diced onions fried seperately, with a dash of amchur(mango powder)cilantro and a sprig of curry leaf.For me, scrambled egg works not the runny yolk!

This seemed like a pretty boring recipe but I love anything with a gooey egg on top so I tried it. What a happy surprise. It's delicious.

What I thought when I kept seeing this recipe in a few different places was that what a French chef knows about fried rice and how good a fried rice can be. And I finally tried it and I was a convert. Since then I tried his fried sushi cakes recipe as well. Both awesome!