Fried rice with chicken, ginger and egg
This is really satisfying and quick to whip up, especially if you have cooked rice to hand. Both white and brown rice work well, but the latter has a wonderful nutty flavour and a chewy texture.
Chicken ginger egg fried rice. Photo: Marina Oliphant
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2 cups long-grain rice
2 tsp sesame oil
80ml vegetable oil
60ml light soy sauce
2 tbsp white sugar
3 cloves garlic
8cm ginger, peeled and julienned
2 stalks celery, finely sliced
1 cup picked, cooked chicken
3 heaped tbsp sesame seeds
1/2 bunch spring onions, finely sliced on an angle
1 small packet bean sprouts (about 250g)
1 handful coriander leaves
1 green chilli, snipped
Boil rice, drain and spread on a tray to cool for 25 minutes, or cook the rice the day before and leave in the fridge overnight. You will need three to four cups of cold, cooked rice.
Crack eggs into a bowl with one teaspoon sesame oil and lightly beat with a fork.
In a heated wok (or wok-style pan), add a splash of vegetable oil and the eggs to make a quick omelet, flip and remove from pan, roll up, chop roughly and set aside.
In a bowl, combine the soy sauce, sugar and remaining sesame oil.
Place wok over a high heat, add a tablespoon and a half of vegetable oil, then fry the garlic and ginger for three minutes. Add the celery and cook for one minute.
Add the cooked chicken, sesame seeds and cook for another minute.
Scatter the rice into the wok, separating with fingers, then add soy mix and stir quickly to combine.
Add the sliced omelet, spring onion and sprouts, stir through and check seasoning, adding more soy if necessary.
Serve piping hot, sprinkled with coriander leaves and snipped chilli.
Tip: to make a more classic fried rice, add one sliced lap cheong Chinese pork sausage or chopped bacon when you fry off the garlic and ginger in step five, and finish with half a cup of cooked prawns.