Ginger Fried Rice

Method5 steps · about 20 min

1. 1

   Step 1: Warm the 3 tbsp sesame oil in a large pan over medium heat. Add the 8 minced garlic cloves and julienned one 3-inch ginger knob (1). Sauté for 3–5 minutes, until the garlic is light golden and the ginger smells fragrant; reduce the heat if needed to prevent burning.

   Sauté ginger and garlic · 5 minUses 3 tbsp sesame oil · 8 garlic cloves, minced · 1 ginger knob, 3 inches long, julienned

2. 2

   Step 2: Add the 3 cups already cooked, cooled white rice (3 cups) to the prepared fried ginger and garlic. Break apart clumps and stir-fry for 5–10 minutes, until evenly mixed and hot throughout. Heat refrigerated rice to 165°F (74°C); fry toward the longer end if you want some crisp grains.

   Fry cooked rice · 10 minUses 3 cups already cooked white rice, cooled and refrigerated · Fried ginger and garlic in sesame oil

3. 3

   Step 3: Push the hot ginger rice to the edges of the pan to make a clear space in the center. Crack the 3 eggs into that space, or first beat them in a bowl and then pour them in. Scramble the eggs in the center until fully set, then stir them into the prepared hot rice.

   Uses Hot ginger-and-garlic fried rice · 3 eggs

4. 4

   Step 4: Drizzle the 1 tbsp soy sauce over the cooked egg-and-ginger rice and mix well. If desired, stir in the optional 1–2 tsp ground black pepper. Serve the one finished batch hot as 2–3 main servings or a side dish.

   Uses Cooked egg-and-ginger fried rice · 1 tbsp soy sauce · 1–2 tsp ground black pepper, optional

5. 5

   Step 5: Cool and refrigerate actual leftover fried rice promptly in a sealed container and use within 3–4 days. Put the selected leftover portion in a microwave-safe bowl, loosely cover with a damp paper towel and microwave for about 1–2 minutes, stirring as needed, until hot throughout at 165°F (74°C).

   Uses Actual leftover portion, if any