Ginger Fried Rice

Deliciously simple, this nutritious fried rice is packed with ginger and sesame oil to get you through confinement (or cooler weathers or cold offices)! 
This recipe is a quick and easy addition to your meals as a carb base while getting some “heat” into your system.
This recipe is part of our confinement food recipes: click here for full series.

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Adjust Servings
500g Cooked rice (cooked)
260g Chicken fillets (chopped into bite sized pieces)
1tsp Salt
1tbsp Cooking wine
1tbsp Cornstarch
1tbsp Sesame oil
1knob Ginger (chopped finely)
2cloves Garlic (minced)
5Eggs (3 eggs beaten separately)
Salt to taste
1tbsp Sesame Oil 
2tbsp Soy sauce
1stalk Scallions (chopped)



Wash and cook rice. You may also use overnight rice.
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Cut the chicken meat into bite sized pieces, season them with salt, cooking wine, cornstarch & sesame oil. Set aside and let it marinate for 15 minutes.
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Crack 2 eggs into a bowl and season with salt, pour over the bowl with cooked rice and mix evenly. Set aside.
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Crack 3 eggs into a bowl, season with salt to taste and mix well.
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Heat up the pan with little oil and scramble the eggs until half cooked , quickly dish up and set aside.
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In a pan with oil, stir fry ginger and garlic until  fragrant. 
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Add in chicken cubes and continue to stir fry until cooked.
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Add in cooked rice grains and constantly stir to give it a good mix.
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Season with salt, soy sauce & sesame oil, mix until well combined.
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Add in scrambled eggs and mix well. Season with pepper to taste.
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Off the heat, garnish with scallions and mix well. Serve hot.
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