Spicy fried rice with ginger and spring onion

Spicy fried rice is the classic leftover-saver of Chinese and Southeast Asian cooking: day-old, cold rice stir-fried over very high heat with garlic, ginger, chilli and soy sauce. The secrets are dry rice and a very hot wok.

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Method

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1. Crumble the cold rice with your hands so there are no clumps.
2. Heat the oil in a wok or large frying pan over high heat and stir-fry the onion, garlic, ginger and chillies for 1–2 minutes. ⏱ Timer: 1 min
3. Add the white part of the spring onions and stir-fry for half a minute more.
4. Add the rice and stir-fry over high heat for 3–4 minutes until every grain is hot and separate. ⏱ Timer: 3 min
5. Splash in the soy sauce, fish sauce and chilli flakes and toss for 1–2 minutes. ⏱ Timer: 1 min
6. Season with salt and pepper, scatter over the spring onion greens and serve straight away.

Source: Wikibooks Cookbook – Spicy Fried Rice (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Use only cold, day-old rice: freshly cooked, wet rice turns into a sticky mush.
• The wok must be very hot to get the smoky “wok hei” flavour.
• Add the soy sauce around the edge of the pan so it caramelises.
• Add egg, vegetables, prawns or chicken as you like.

Frequently asked questions

Why is my fried rice sticky?

The rice was too fresh, still warm or wet; let it cool, ideally overnight in the fridge.

Can I leave out the fish sauce?

Replace it with more soy sauce and a pinch of salt.

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More chinese ideas

• Wonton soup
• Pork chow mein (fried noodles)
• Yangzhou fried rice (with prawns and ham)
• Hot and sour soup
• Dan dan noodles (spicy Sichuan noodles)
• Zhajiangmian (noodles with bean paste and minced pork)
• Vegetable lo mein
• Jiaozi (boiled or pan-fried dumplings)

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