Ginger Fried Rice
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 10-15 minutes
- 4 cups day old rice (you get 4 cups of cooked rice from 1 cup uncooked rice)
- 1/2 cup Chinese masterstock
- Oil for frying
- 2 eggs, beaten lightly
- 1 onion, peeled and diced
- 3 cloves garlic, peeled and diced
- 4 tablespoons finely minced ginger
- 2 pieces lup cheong Chinese pork sausage, sliced*
- 4 sticks green onion, sliced
- Salt and white pepper for seasoning*
*My mother never used black pepper growing up, it was also pre ground white pepper. By all means use black pepper if that is all that you have. I mostly use black pepper but I love white pepper in Chinese dishes. Lup Cheong is also found at some larger supermarkets or at Asian grocery stores. You can find it on a shelf at the store rather than in the fridge.
Step 1 - Mix the rice with the masterstock in a large bowl. Set aside. Heat a frypan onto medium to high heat and add oil. Fry the eggs to make a flat omelette and turn over. Set aside on a plate. Add a bit more oil and add the onion, garlic and ginger and fry until fragrant. Add the Lup Cheong to the pan and fry this for a minute. Add the rice and fry for until cooked through and fragrant.
Step 2 - Place the egg omelette on a chopping board and slice thinly. Toss 3/4 of it through the fried rice and also add 3/4 of the green onions too. Taste for seasoning, it may need a little salt or pepper. Place in a serving bowl and decorate with the egg and green onions.