Chinese Sesame Fried Rice – the best excuse ever to make too much rice the day ahead.
3 cups cold, cooked rice preferably day old
1 tbsp canola oil for frying
1 clove garlic minced
2-3 tbsp ginger minced
2-3 spring onions or scallions
1/2 green chili minced
1/2 cup frozen peas the smaller the better
3 tbsp sesame oil
1,5 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp lemon, juice
1/2 tsp pepper
1/2 tsp salt
small handful cilantro for serving, optional
- Heat a nonstick pan and drizzle with canola oil. Whisk the eggs lightly before pouring it into the pan. Using a spatula chop the eggs up, making some kind of scrambled eggs. Once they're done, place them on a plate and set aside.
- In the same pan, add in the green chili, garlic and ginger. Fry for a minute, until fragrant. Then you'll add in the spring onions and fry for around 30 seconds.
- Add in the rice. Try not to put one single big block of rice into the pan. Chop it up a little beforehand. Give it a good mix, add in the lemon juice, soy sauces, salt, pepper and frozen peas.
- Just before serving, add in the cooked eggs, sesame oil and cilantro. Taste and adjust accordingly.
More recipes can be found on Ginger with Spice.