Ginger Fried Rice

Chinese new mothers are required to eat a lot of ginger to keep the body warm and to keep off the evil cold wind. This could be on top of the list for all the superstitious (some proven, some not so much) guidance for those who just gave birth. Mother said that the amount that is considered sufficient is somewhere around 15 – 40 kg of ginger for the first 30 days of giving birth. Basically everything consumed within those days have ginger in them. Rice, soup, stews, stir-fries, drinks, sweets.

My grandmother used to prepare this fried rice generously scented with ginger and sesame oil for my mother. I have never known this before. Asian grandmothers are precious, aren’t they? ┬áBoth my grandmothers passed when I was in high school. How I wish they were still here nagging me about the way I cook. That would be a bit irritating, but I would be able to learn so much.

Grandmother cooked this with sesame oil and without any garlic. The beaten eggs are poured on the rice, instead of scrambled before adding the rice. This makes the rice super sticky and you would need a very hot and big wok to be able to cook this nicely.

Enjoy!

First ingredient, ginger. Peel some ginger and grate them finely. Keep all the juice.

Then eggs. Lightly beaten some eggs.

Sesame oil. For some reasons, we love this brand, from Penang, Malaysia, I believe.

Heat up the wok over medium heat and stir fry grated ginger without any oil till the ginger dries up and releases the fragrant, gingerly, smell.

Add sesame oil into the wok.

When properly heated, sesame oil usually bubbles up. Keep on stirring. Lower heat slightly if you feel you can’t work on the wok fast enough to prevent burning the ginger.

Add rice and mix everything well.

When the rice is mixed well with the ginger, it is time to add the egg.

Pour beaten egg on top of the rice. Cook till the rice is dried and the egg is evenly distributed. Increase the heat to high at this point.

Season with soy sauce and salt. Stir fry till the grains of rice fluff up and not stick together.

Serve warm with sesame chicken or any other dish.

Print

Ginger Fried Rice

Makes 4 servings

Ingredients:

800 g rice, cooked and cold
150 g ginger, grated
3 eggs, lightly beaten
1/2 cup sesame oil
1/2 tsp salt
2 tbsp soy sauce

Directions:

Heat wok over medium heat and stir-fry grated ginger for a couple of minutes, till it dries and fragrant.
Add sesame oil to the wok and continue frying. Cook until the sesame oil rehydrates the grated ginger well, about 3 minutes.
Toss in cold rice. Mix well with the ginger. Break up any lumps with the spatula.
Increase the heat to high and pour beaten egg on top of rice. Work with spatula to evenly distribute the eggs.
Season with salt and soy sauce. Stir fry for another 3 minutes.
When the rice fluff up and not stick together, it is done.
Serve warm with other main dishes.

Related Links and Recipes

Ginger Fried Rice Seasaltwithfood

Ginger Fried Rice Smitten Kitchen

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10 Responses to “Ginger Fried Rice”

  1. 1

    Ju — February 18, 2011 @ 9:21 am

    Jun, I can SMELL the aroma from here! You know, the best thing about giving birth (apart from having a new baby in your arms) is the confinement food. YUMS! I looked forward to all the gingery, sesame dishes everyday … so good, so good! I read in some books that this fried rice dish is traditionally the very first dish served to a new mother. ^.^

  2. 2

    Xiaolu @ 6 Bittersweets — February 18, 2011 @ 9:29 am

    So simple and delicious! This looks like a fantastic way to use up leftover rice :) .

  3. 3

    tigerfish — February 18, 2011 @ 9:07 pm

    Love that it has lots of ginger. Even if not as confinement good, should be good when eaten during winter.

  4. 4

    Min {Honest Vanilla} — February 19, 2011 @ 1:25 am

    Totally in love with the simplicity of this dish! Exactly like what Ju said, I can so “smell” it here in Singapore! :)

  5. 5

    Ian @ All Things Ginger — February 19, 2011 @ 4:26 am

    I wish English cookery used more ginger! I am assuming that you are using Indonesian ginger. Is this similar to Chinese ginger as that is all we get in the UK.

    • Jun replied: — March 8th, 2011 @ 8:48 am

      Hi Ian, I think they are the same type of ginger, although here we also have “young” ginger, with pinkish skin and normally used for pickling.

  6. 6

    Sherly — February 19, 2011 @ 11:22 pm

    I was looking for gado gado Vietnam recipe and come stumble across your blog. I really like your blog, the pictures, the layout….everything….keep up the good work. O yah…I’m from Medan too

  7. 7

    Joyti — February 24, 2011 @ 12:18 pm

    How delicious – especially to me – ’cause I personally LOVE fried rice and ginger. And your photography is just so lovely…

  8. 8

    minneville — February 24, 2011 @ 8:26 pm

    I was just thinking to make this one not long ago! I was glad that I stumbled upon your blog. Your pictures are awesome!

  9. 9

    Laurel — March 4, 2011 @ 9:10 am

    Oh how I love fried rice! Great looking recipe! We’re featuring side dishes this week at the M&T Spotlight and I’d love for you to submit this. http://www.makeandtakes.com/spotlight

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