Ginger Fried Rice
1 big bowl of cold cooked leftover rice (if you like soft rice:microwaved until cool-warm, if you like more crumbly rice: refrigerated, loosened)
1-5 tablespoons grated ginger
2 tablespoons (rounds) Chinese rice wine, 1 tablespoon soy sauce
(optional) 1 egg (beaten with salt and pepper), 1 shallot (minced)
Method
1.Heat a little oil in wok over medium heat.
2.Fry the ginger for 30 seconds then add the Chinese rice wine. Cook for 15 seconds.
I added some of the juices from leftover steamed chicken to give it even more flavour
3.Switch fire to high heat and add rice, stir-fry evenly.
4.(optional) Remove rice from wok. Add egg and minced shallots and scramble till nearly done. Add rice back in.
5.Pour soy sauce around the rice and stir-fry evenly. Serve with vegetables and meat, like normal rice.
Source: Aunty Kitty (John’s sister)
Rating: ****
Ginger Fried Rice
Thanks: http://tenthousandtastebuds.wordpress.com/
