One of the best evenings I had in St. Barth’s was the time I spent at Eden Rock, and my dinner at Jean Georges’ On the Rocks. The vibe of the restaurant is an effortlessly cool St. Barth’s chic, where they had a DJ from Paris spinning music in the background. I love restaurants that don’t take themselves so seriously, while delivering a culinary experience for their guests.
Also, I had a chance to share aperitvo hour with the owners of Eden Rock, David and Jane Matthews, which meant a few bottles of champers, beautiful appetizers and easy conversation. In the meantime, I still think of that crispy rice sushi topped with an assortment of avocado, salmon and tuna. Our time spent with David and Jane was a highlight of our trip.
Here is Ginger Fried Rice, one the best recipes contributed by Jean Georges and his team at On the Rocks at Eden Rock, St. Barth’s.
For the leek mixture:
1000 g chicken fat
2000 g leeks
220 g ginger
80 g kosher salt
Cook together until leeks are soft but not colored. Reserve until needed.
For the fried ginger garlic mix:
Ginger and garlic – minced
Grapeseed oil
Fry separately in the oil until golden, then drain and spread onto paper towels to cool. For every 300 g fried ginger, mix with 100 g fried garlic.
To serve:
28 g chicken fat
95 g leek mixture
210 g day-old rice
1 pc large egg
10 g ginger garlic mix
Sesame oil – 1 part
Light soy – 2 parts
Heat a small iron skillet until smoking and drizzle with grapeseed oil. Crack an egg into the pan and spread the egg white. Sprinkle the fried ginger garlic mix liberally into the egg whites and let set in the salamander. Stir-fry chicken fat, leeks, and rice while pressing the rice with the ladle against the wok, constantly moving it until very hot. Place in the center of the plate and drizzle soy and sesame oil around. Finally, place the egg on top of the rice.
If You Liked Our Ginger Fried Rice Recipe, Try:
Jean Georges’ French Toast with Roasted Apples
