Many moons ago, my colleague Noor Murad worked at Spice Market in New York, which has since sadly closed its doors. This rice dish, conceived by its genius chef, Jean-Georges Vongerichten, is as simple as it is delicious, so weâve left it more or less alone. Itâs a good idea to make more of the fried ginger and garlic than you need here, because itâs lovely sprinkled over salads, rice dishes and grilled meat. The excess will keep for up to two weeks in an airtight container at room temperature (ie, not the fridge).
2 tbsp | olive oil |
25g | piece fresh ginger, peeled and finely grated |
4 | garlic cloves, peeled and crushed |
â tsp | aleppo chilli |
30g | unsalted butter |
1 | large leek (or 2 smaller ones), trimmed, cut in half lengthways and then into 2cm-thick half-moons (250g net weight) |
salt | |
250g | packet pre-cooked jasmine rice (or leftover cooked rice) |
1 | spring onion, trimmed and finely sliced |
2 tsp | soy sauce |
1 tsp | toasted sesame oil |
1 | large egg |
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