If you love traditional fried rice, you’ll enjoy Chef Lynn Crawford’s version that includes purple jasmine Thai rice and an egg fried with ginger and bread crumbs. Perfect for a weeknight dinner for two!
In skillet set over medium-high heat, add oil and heat to shimmering, add mushrooms and cook until golden, about 3 minutes, turning often. Transfer to a plate and set aside.
To skillet, add leek, butter, garlic, ginger, rice and soy sauce and stir-fry 2 minutes, add green onion and stir-fry 1 minute more. Keep rice warm while frying eggs.
In a skillet over medium heat, melt 1 tablespoon butter. Spoon 3 tablespoons Panko mixture into centre of a non-stick pan and use back of spoon to flatten. Fry until bottom is golden and slightly crispy, then crack egg on top and cook until white has set, about 2 minutes more. Repeat process with remaining egg.
To serve, divide rice onto two warmed plates, set crispy egg on top and serve immediately.