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? Both 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.
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.
Ginger Fried Rice
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
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