Recipe: Simple Ginger and Green Onion Fried Rice

SIMPLE GINGER AND GREEN ONION FRIED RICE

"When steaming rice for a meal, I cook way more than I need for that evening, mainly because of what I can fry the next day. Even when my fridge is almost bare, I always have a nub of ginger and a few stalks of green onions in the vegetable drawer to fry up with rice. In less than 5 minutes, I have a side dish way more exciting than just leftover steamed rice."

4 cups leftover, previously chilled cooked rice
2 tablespoons high-heat cooking oil
1/2 cup minced green onions (scallions)
1 tablespoon grated fresh ginger
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
Freshly ground black pepper to taste

Gently separate the rice grains with a fork, taking care not to smush the delicate grains.

Set a wok or large saute pan over medium-high heat and add the oil. When the oil is just starting to get hot, add the green onions and ginger. Let cook until fragrant, about 30 seconds.

Turn the heat to high and immediately add the rice. Stir well to incorporate the green onion mixture throughout the rice. Spread the rice all around the wok surface area and let the rice heat up, untouched, until you hear the bottoms of the grains sizzle. Use the spatula to toss the rice, again spreading the rice out over the surface of the wok and let cook for 1 minute.

Add the wine, soy sauce and pepper and toss well. Repeat the tossing, spreading and 1-minute frying until each and every grain of rice is heated through.

Makes 4-6 servings
Source: The Steamy Kitchen by Jaden Hair