Ginger Fried Rice


6 to 7 Cups of Cooked Cooled Rice
100 g Ginger, peeled and julienned
5 Eggs, lightly beaten with a pinch of sea salt and white pepper
1 Tbsp Soy Sauce
3 – 4 Thai Bird’s Eye Chilies, chopped
5 Tbsp Sesame Oil
Ground White Pepper
Sea Salt to taste


In a large wok over moderate heat, fry the ginger with 3 Tbsp of sesame oil. Cook until they are brown and crispy. Set aside.

Then, cook the eggs until they are set and mashed them lightly with the spatula and set aside.

Turn the heat on high and add in the remainder sesame oil. Then mix in the rice and cook briefly for about 5 minutes. Then add in chilies, eggs and soy sauce. Give it a quick stir and toss in half of the fried ginger. Season the rice with sea salt and white pepper. Serve immediately with the remainder fried ginger.