"Heat a large deep skillet on medium high and add 1 to 2 tablespoons of olive oil. Add the ginger and cook just until it's fragrant. Throw in all the lettuce and stir-fry just until it starts to wilt. Then pour all the sauce over the lettuce and stir-fry for another one to two minutes. Take care not to overcook, as you want the lettuce to stay crunchy. Taste and season with salt if you need to,"
"Once your skillet is cool enough to handle, rinse it out and give it a good dry. Place the same skillet over medium high heat and add 1/4 cup of olive oil and all the sliced garlic. Stir this constantly until the garlic turns a pale golden brown. Remove all the garlic from the oil with a slotted spoon and place it on a paper towel to drain. Break your eggs into the pan and fry until the whites are just set."
Stir-fry lettuce briefly with ginger so leaves soften while remaining crisp, using a sauce of sesame oil, soy sauce, vegetarian stir-fry or oyster sauce, sugar, salt, and white pepper. Fry thinly sliced garlic in olive oil until pale golden to create crunchy garlic chips, then drain on paper towels. Use the same skillet, rinsed and dried, to fry eggs until whites are just set. Assemble bowls with rice, lettuce and pan juices, a fried egg, crispy garlic, scallions, sesame seeds, and a tiny drizzle of Maggi seasoning for finishing flavor. Maintain medium-high heat and avoid overcooking to preserve texture.
Read at www.nytimes.com
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