• Katherine Arthurs

Simple Garlic + Ginger Vegetable Fried Rice with Leeks

Gosh, I LOVE leeks. I never thought that adding leeks to a fried rice recipe would be good...wait, I take that back. Anything you add leeks too will be AMAZING.

The leeks don't overpower this dish but they add SO much to it. A simple + quickly saute in some sesame oil, along with some delicious shitake mushrooms, carrots + tons of fresh garlic + ginger...well, there you have it. It's so good.

I love mixing the eggs up in the hot pan - they really coat the rice + all the vegetables nicely. The coconut aminos adds the perfect salt + sauce to this dish...and don't forget the cilantro + scallions!

We rarely have leftover rice in our house. Between the constantly sick dog + my 5 year old...well, it all gets eaten very quickly. But cooking up 1 or 2 cups of jasmine rice, doesn't take much effort at all. Whatever you have - leftovers or fresh, it both works great in this recipe.

Simple Garlic + Ginger Vegetable Fried Rice with Leeks

1 tablespoon sesame oil

1 leek, sliced + cleaned

2-3 small carrots, small diced

1/2 cup sliced shitake mushrooms

2 cups cooked jasmine rice, lightly salted

2 eggs

1 heaping tablespoon garlic, chopped

1 heaping tablespoon fresh ginger, chopped

1/2 cup coconut aminos

1 bunch of cilantro, chopped

2 scallions, sliced

In a wok or large heavy duty saute pan, heat the sesame oil over medium high heat. When heated, add the leeks + carrots. Saute until the leeks are softened + are becoming browned. Add in the mushrooms + cook until their liquid is out of them - 2 minutes or so. Add in the rice.

Toss everything together to combine. Let sit for 30-45 seconds, then toss around again. Repeat one more time. Make a well in the middle of the pan. Crack the eggs into the middle + mix around into all the other ingredients. Add in the garlic, ginger + coconut aminos. Stir to combine everything together. Cook for 1-2 minutes, at most. Remove from heat.

Garnish with cilantro + scallions.