Leeks, Garlic and Ginger, Oh My

We both got home from work a bit late tonight and we didn’t feel like cooking up a complete meal. After searching through our pantry, refrigerator and freezer for inspiration, I found some chicken and vegetable potstickers and decided to pan-fry them and create a quick rice dish. The rice dish turned out better than I hoped and Bryan suggested blogging about it, which in our house has become a new level of food compliment.


  • 1 leek, sliced
  • 3 cloves of garlic, chopped
  • fresh ginger, grated
  • daikon radish, peeled and diced
  • jasmine rice, steamed

What I did (see a time lapse video of the dish below):

  • Cook the jasmine rice to your desired texture, cover and take the pan off the heat.
  • Saute the daikon radish in 1 T. peanut oil on medium, medium-high heat until a few pieces start to brown. Sprinkle with salt.
  • To the daikon, add the leeks and saute them until they are translucent.
  • Add the chopped garlic and grated ginger (and ginger juice, if there is any from grating), sprinkle with red pepper flakes and soy sauce (I used Tabasco soy sauce) and saute for about 3 minutes.
  • Add rice to the pan and stir all ingredients together.
  • Taste and add salt, if needed.

This could easily be a main course dish, particularly if you are vegetarian, and you could also add scrambled eggs to the dish and make more of a traditional fried rice.

Related posts:

  1. Mood Cooking – Hot Stir-fry
  2. Pork with Riesling and shallots
  3. Lemon-Garlic Chicken
  4. Homemade pizza
  5. Asian Stir Fried Noodles

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.