I watched the movie Julie and Julia last night, it was very cute, although slightly monotonous. I thought Meryl Streep did an excellent job as Julia Child, but was disappointed with the Julie Powell side story. She comes across as a whiny, depressed thirty year old with a childlike obsession with Julia Child. I thought it was a good angle that her blog had a goal, 524 recipes in 365 days, however with that comes a expiration date of when people stop caring! I guess in the end it worked out for her, getting a book and movie deal and all.
They talked about eggs a lot in the movie, which reminded me of this fabulous little recipe that mixes Asian and French cuisines, and can be served as a side dish or as an entree. Bon Appetit!
Ginger Fried Rice recipe: adapted from Smitten Kitchen
- 2 tablespoons peanut oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- Salt and pepper to taste
- 1 cup thinly sliced leek, white and light green parts only, rinsed and dried or 1 cup of thinly sliced green onions
- 1/2 cup chopped frozen Broccoli thawed
- Small can of peas and carrots drained
- 2 cups day-old cooked rice, brown or white; this is the perfect way to use up any leftover rice you have, especially from Chinese delivery
- 2 large eggs
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
In a large skillet, heat 2 teaspoons 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.
In the same skillet, reduce heat to medium-low and add 2 tablespoons oil and leeks or green onions. Cook about 10 minutes, stirring occasionally, until very tender but not browned.
Add broccoli, peas and carrots to the skillet.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt and pepper.
In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among four 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.