Fried rice is a fairly frequent topic here but this version is not at
all traditional Chinese. Although it includes garlic and ginger and
sesame oil the effect is quite different because each serving of the
rice is topped with a fried egg. Note that in the accompanying story
the chef who created the dish recommends using rendered chicken fat to
fry both the rice and the eggs, unlike the peanut oil used by Mark
Bittman. Sounds like an intriguing change.... -aem
ttp://www.nytimes.com/2010/01/27/dining/271mrex.html?ref=dining