Ginger Fried Rice
A delicious and authentic rice and congee recipe for Ginger Fried Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 8 oz minced chicken
- • 2 teaspoons Shaoxing wine
- • 2 teaspoons soy sauce
- • 1/4 teaspoon salt
- • 1/2 teaspoon grated ginger
- • 3 tablespoons vegetable oil
- • 1 tablespoon ginger (, minced)
- • 3 eggs (, beaten with a pinch of salt)
- • 4 spring onions (, sliced, white and green parts separated)
- • 4 cups overnight jasmine rice (, fluffed with your hands to separate the grains (or other medium or long grain rice))
- • 1/2 teaspoon salt
Preparation Steps
Combine the chicken, Shaoxing wine, soy sauce, salt and 1/2 teaspoon of grated ginger in a medium bowl. Mix well and marinate for 10 minutes while preparing the rest of the ingredients.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the eggs. Let cook, scramble lightly until mostly cooked through (*Footnote 1). Transfer the eggs to a plate.
Add 1 tablespoon of oil and the minced chicken. Stir and chop the chicken into small pieces, until the surface turns golden, 3 to 4 minutes.
Add the spring onions whites and the 1 tablespoon minced ginger. Stir and cook until the ginger turns golden, 1 minute or so.
Add the rice and the remaining 1 tablespoon oil, and sprinkle the salt over the rice evenly. Stir and cook to toss the rice until coated evenly with the oil and the grains have fully separated, 3 to 4 minutes.
Add back the eggs. Keep stirring as you cut the eggs into small pieces with your spatula, until the rice is fully toasted, another 2 to 3 minutes.
Turn off the heat. Add the spring onions greens. Stir to mix everything together, until the spring onions are just wilted. Taste the rice and sprinkle more salt if needed. Transfer to a plate or bowl. Serve hot as a side dish.