GINGER FRIED RICE

GINGER FRIED RICE

Contributed by : Sarah St.Clair

sarah-stclair-20250316130157

Chinese Recipes : Other

IF A CHINESE ELDER WERE to visit you immediately after birth, this is likely the offering they’d bring. Light and warming, its star ingredient is ginger, to boost blood circulation and balance excess “wind” in the body after birth.

Ginger Fried Rice travels well; it can be brought to you in containers and eaten at room temperature if there’s no option to reheat. This is the dish that anyone can make for mom and that your other kids will enjoy as well. (Truth be told, it has a fun hint of Chinese takeout, just without any bad ingredients.) Weeks after baby comes, when everyone’s found their groove, it will still be a go-to meal for mom that she can easily make herself.

Serves 2

Total Time

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Cook Time

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Ingredients of
GINGER FRIED RICE

2 cups (410 g) cooked white rice (leftover rice will work best here) or you can make it fresh (see directions next column)
3 tablespoons sesame oil, plus more as needed (see Tips, next column) 3 pieces of 2-inch (5 cm) bacon slices (optional)
2 cloves garlic, finely chopped
1 slice of fresh ginger, peeled and thinly sliced
2 large pasture-raised eggs, beaten with a pinch of sea salt 2 tablespoons thinly sliced green onion
Sea salt and freshly ground pepper

How to Make
GINGER FRIED RICE

If making rice from scratch specifically for this dish: In a medium pot, wash and rinse 1 cup (185 g) white rice (any kind, short or long grain or jasmine, et cetera), several times until the cloudy water runs clear.
Add 1 cup (240 ml) water with a pinch of sea salt and bring to a rapid boil over high heat.
Add the rinsed rice, reduce heat, and cook, covered, until the rice is fluffy and the water is absorbed. A rice cooker will simplify the process significantly.

Using 2 cups of this rice, or leftover rice, proceed to fried rice directions:

Heat the oil in a frying pan over medium-low heat, add bacon (if using), garlic, and fresh ginger, and cook until tender and fragrant.
Add the cooked rice to the pan and spread it out evenly, making a thick layer, and cook, uncovered, over medium heat for 10 minutes, stirring occasionally.
Pour the beaten eggs into the rice and continue to stir frequently, until the eggs are cooked, about 5 minutes.
Add the green onions and cook for another 2 minutes, uncovered, until the rice is golden in colour and the eggs and onions are cooked.
Season with salt and freshly ground pepper to taste.