1/2 cup vegetable oil
2 tablespoons minced garlic
2 tablespoons minced ginger
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
3 teaspoons soy sauce.
5-Minute Fried Egg:
4 large eggs, divided
1/4 cup buttermilk, shaken
1 teaspoon Sriracha
1/4 cup all-purpose flour
1 cup panko bread crumbs
1. 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.
2. 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.
3. Raise heat to medium and add rice. Add soy sauce, stirring well and cooking, until heated through and lightly crispy. Season to taste with salt. Set aside.
4. In a medium saucepan, bring water to a boil. Using a spoon, gently lower 4 eggs into the water and then bring the heat down to medium, so the water reaches a simmer. Start the timer and set it to 5 minutes. When the timer goes off, transfer the eggs to cold water and gently peel.
5. Add 3 inches of oil to a cast iron skillet and heat oil to 400F. Meanwhile, in a small bowl, beat together the remaining egg, buttermilk and Sriracha. Add the flour to a shallow dish. On a medium plate, toss together the panko and teaspoon of salt.
6. Start with rolling the egg gently in the flour, dusting off any excess. Next, transfer the egg to the egg/buttermilk mixture and then place it atop the panko mixture, sprinkling the mixture on top of the egg, being sure it's evenly coated. Gently drop the into the hot oil and cook on each side, about 30 seconds and until lightly browned. Transfer to a paper towel to drain. Repeat process with the remaining eggs.
6. Divide rice among four dishes. Top each with an egg and sprinkle crisped garlic and ginger over everything and serve.