A delightful twist on a classic fried rice dish, featuring aromatic ginger and garlic, tender leeks, and a perfectly fried egg.
Heat a non-stick skillet over medium heat and add a tablespoon of oil.
Ensure the skillet is evenly heated before adding oil for consistent cooking.
Add the garlic and ginger to the skillet and cook, stirring occasionally, until golden and crispy.
Be careful not to burn the garlic and ginger, as this can make them bitter.
Remove the garlic and ginger with a slotted spoon and place them on paper towels to drain.
Use paper towels to absorb excess oil for a crispier texture.
Add the leeks to the skillet and cook over medium-low heat until tender.
Stir occasionally to prevent the leeks from browning.
Increase the heat to medium and add the cooked rice. Stir well to combine and heat through.
Break up any clumps of rice for even heating.
Season the rice with soy sauce, salt, and pepper to taste.
Adjust the seasoning to your preference for a balanced flavor.
In a separate skillet, fry the eggs sunny-side up until the edges are set.
Cook the eggs to your desired doneness, whether runny or fully cooked.
Divide the rice among serving plates and top each with a fried egg.
Ensure each plate has an even portion of rice and egg for a balanced presentation.
Drizzle sesame oil over each plate and sprinkle with the crispy garlic and ginger.
Serve immediately to enjoy the dish at its best.
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