Chicken fried rice with ginger and sesame oil
January 31, 2012 in Uncategorized
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).
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.
Serves 4 people
Ingredients
- 2 large chicken breasts (diced)
- 1 large piece of fresh ginger (sliced)
- 3 cups of Japanese rice (cooked)
- 4 large eggs (beaten)
- 1/4 cup of black sesame oil
- salt to taste
Method
- Cook the rice
- Separately 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
- Drizzle black sesame oil to the rice
- Add fried eggs to the rice and chicken
- Add salt to taste
