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Chef Jon Ashton Vegetable Fried Rice

Prep Your Pantry for Asian Comfort Food at its Finest

Throughout the avenues of Southeast Asian cities – in Thailand, Malaysia, Philippines, Cambodia and more – travelers can literally follow their senses from one mouthwatering meal to another. In many places, the aromas of local delicacies waft down the streets themselves, as chefs and cooks serve up fresh bites in bustling outdoor markets from individual food stands. Simultaneously, acclaimed restaurants in these same cities create classic recipes with new innovative techniques and twists. Famous for bold combinations of spice and heat with freshly grown ingredients, the cuisine of this region is as diverse as it is delicious.

A similarly tantalizing culinary journey can be found aboard Crystal ships, taking guests from one globally-inspired dining experience to another. Among these dining destinations is Silk Kitchen & Bar, which serves elegantly interpreted Asian comfort food classics. One of the favorites on the menu – and most menus of Asian eateries – the go-to staple, fried rice.

As we prepare for this Sunday’s episode of Sunday Cooking with Chef Jon Ashton, we’re sharing his take on this classic dish, allowing you time to prep your pantry and imagine yourself exploring the flavors of Bangkok and beyond. Gather your ingredients, then join us in the kitchen LIVE this Sunday, June 6 at 3 p.m. ET on the Crystal Facebook page.

Vegetable Fried Rice with Sunny-Side Up Egg
By Chef Jon Ashton


8 tablespoons peanut oil or canola oil 
3 tablespoons minced garlic
3 tablespoons minced ginger
1 tablespoon salt
2 cups thinly sliced leeks, white and light green parts only
1 small bag of frozen pea and carrots mix
4 cups cooked rice
2 tablespoon oyster sauce
2 tablespoons light soy sauce
1/2 teaspoon white pepper
4 large eggs
2 teaspoons sesame oil


In a large skillet heat 1/4 cup oil over medium-high heat. Add garlic and ginger, stirring regularly as to not burn. Look for a golden, crisp texture. With a slotted spoon, transfer to paper towels and salt lightly. 

Reduce the heat in the pan to medium and add 2 tablespoons oil, leeks. Cook about 10 minutes, stirring occasionally until vegetables are very tender. You are not looking to brown them. Season lightly with salt.

Raise heat to medium and add cooked rice and frozen peas/carrots. Cook, stirring well, until heated through. Season with oyster sauce, soy sauce and white pepper. Take a taste and check the seasoning and feel free to add more soy sauce or salt and pepper. 

In a nonstick skillet over a medium-high heat, fry eggs in remaining oil sunny-side-up until edges are set but yolk is soft.

Divide rice among four dishes. Top each with one egg and 1/2 teaspoon sesame oil. Garnish with crispy garlic and ginger to serve.

Serves 4-6

Explore the flavors of Bangkok and other treasured destinations throughout Southeast Asia aboard Crystal Symphony sailings later this year, in 2021 and 2022.

Crystal’s Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.

Crystal invites travelers to book now and save with added peace of mind and flexibility as we look ahead to sailing together again.

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