Hey. Hi. So, again, I am left with little inspiration this week. February has arrived, the farmers’ markets remain spartan and the Oracle of Punxsutawney has spoken. Time to go buy razors for Joey.

I made dinner for a friend last night after a pit stop, here, where, like a latter day version of Cheers, everyone knows my name. And number. And Twitter account.

But I digress.

I wanted something quick for dinner and I realized that in my fridge was a butt-load of leftover brown rice from here. I then recalled this post from last Wednesday.

I recreated this very simple recipe which works best with leftover rice (the relatively moisture-free rice is ideal for a fry). I wanted to add a little heft and color–so I introduced a few handfuls of chopped broccoli (make sure it’s uniformly cut so it cooks evenly), a diced carrot and an orange bell pepper. I was going to toast some peanuts to add additional crunch but I had none. Oh, I also sliced the garlic (as opposed to mince, per Bittman) and chunked up (again, no mince) the ginger. I rounded off the dish with a tiny drizzle of Chinese garlic-chili oil for some heat. All in all, a rather tasty, quick dish. Once you get the basics, you can add almost anything to fried rice.

And, as depressing as my mood as been as of late, I must say, there’s always something sunny and cheerful about a sunny-side up egg all giggly and sunny. So, frick-you, Punxsutawney! I’ll create summertime in my condo instead.

Ginger Fried Rice
Mark Bittman
4 Servings

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
2 cups of chopped vegetables (I used broccoli, carrots and bell peppers)
4 cups day-old cooked rice, preferably jasmine, at room temperature (I used brown rice)
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce

In a large skillet, heat 1/4 cup 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 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. This is the point you want to add any additional vegetables.

Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

In a nonstick skillet, 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.