👶 Ginger Egg Fried Rice (姜炒饭) | The Secret Fried Rice Recipe, Without Soy Sauce!

By Made With Lau · 25 min

Ingredients

Instructions

1. Cook the white rice first, about 30–45 minutes. Wash the rice by swirling it in water, draining, and repeating about three times, then cook it in a rice cooker with a 1:1 ratio of water to rice (or boil it if you have no rice cooker).
2. Cut the chicken into thin strips, then thinner slices, then small pieces. Put it in a bowl with 1 tsp salt, 1 tbsp water and 1 tsp cornstarch, and massage until the marinade is absorbed.
3. Wash the ginger well, leave the skin on, and cut it into thin slices, then strips, then small bits.
4. Cut the green onion into pieces about 0.5–1 cm long.
5. Beat the 3 eggs with 0.5 tsp salt until the yolk is evenly mixed.
6. When the rice is about 4–5 minutes from ready, set the stove to its highest heat.
7. Heat the wok until hot, add oil and swirl to coat. Pour in the eggs and stir constantly for 45–60 seconds; they should be only partly cooked. Set aside.
8. Reheat the wok, add oil and the chicken, and stir for about 60 seconds; it should not be fully cooked yet. Push the chicken to one side, add the ginger, stir separately for a few seconds, then mix with the chicken and cook for about 60 seconds.
9. Add the cooked rice, spreading it with a spatula and chopsticks to break up any clumps. Stir gently and cook for about 60 seconds.
10. Add 1 tsp salt and stir for about 30 seconds. Add the eggs and gently mix for about 2 minutes.
11. Add the green onion and stir for about a minute.
12. Toss or lift the rice repeatedly to fluff it, then transfer to a plate.

Summarized from Made With Lau's video. Watch it for the details.

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