For ➍10 cl peanut oil
2 tbs minced garlic
2 tbs minced ginger
salt
2 thinly sliced leeks, white & light green parts only, rinsed & dried
650 g day-old cooked rice
4 large eggs
2 ts sesame oil
4 ts soy sauce
In a large skillet, heat 10 cl of peanut 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.
Reduce heat under skillet to medium-low and add 2 tbs of peanut oil and leeks. Cook about 10 m, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
Fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among 4 dishes. Top each with an egg and drizzle with ½ tsp sesame oil and 1 tsp soy sauce.
Sprinkle crisped garlic and ginger over everything and serve.
