In my student days, I didn’t really have a large selection of utensils or pots in my kitchen. Even though I use a wok now, you don’t necessarily need one to make fried rice – I used to fry rice in a pot (seriously). A trick with fried rice, is that when cooking the rice, add a drop of oil to the water. Let it cool to room temperature, then refrigerate it so that it cools down. The rice then separates easily for stir fries, allowing it to be the perfect texture.
Sesame oil comes in two types, white and black. For this recipe, we use the black sesame oil, because the flavour is stronger and provides an aromatic scent. My mama always said that this recipe is ideal for winter.
Ingredients
Serves 3
- 2 large chicken breasts (diced)
- 1 large piece of fresh ginger (sliced)
- 3 cups of rice (cooked)
- 4 large eggs (beaten)
- black sesame oil (you can purchase this at any local Chinese supermarket)
- salt to taste
Cooking method
Cook the rice. Marinade the chicken in 1 tbsp of black sesame oil, ginger and salt. Separately, stir fry the eggs (add some salt for taste) and remove from heat. Stir fry the chicken and ginger till cooked (avoid cooking for too long – dry chicken is not cool). Add the rice to the chicken and ginger then drizzle black sesame oil to the rice. Add fried eggs to the rice and chicken then add salt to taste.
This was originally posted on my blog: Butterfingers
