An unexpectedly profound adult fried rice made with simple ingredients: eggs and ginger. By finely dicing the ginger to the size of rice grains and marinating it in vinegar, its refreshing flavor and texture are enhanced. Adding the ginger-marinating vinegar and soy sauce at the end further spreads a rich aroma, creating a truly special dish.
Ingredients
Main Ingredients (1-2 servings)
- Cooked Rice 300g
- Ginger 2 tbsp
- Egg 1 pc
Seasonings
- [A] Rice Vinegar 2 tbsp
- Taihaku Sesame Oil 1 1/2 tbsp
- Salt (to taste)
- Pepper (to taste)
- [A] Soy Sauce (a little)
Steps
- Finely chop Ginger 2 tbsp to the same size as rice grains.
- Place the chopped ginger in a bowl and marinate in Rice Vinegar 2 tbsp for about 30 minutes.
- Spread Cooked Rice 300g fresh from the rice cooker in a bowl and let it cool slightly.
- Lightly beat Egg 1 pc in a separate bowl.
- Heat Taihaku Sesame Oil 1 1/2 tbsp in a frying pan over medium heat.
- Pour the beaten egg into the hot frying pan. As soon as it starts to bubble, immediately add the cooled rice.
- While maintaining medium heat, quickly mix the egg and rice until they are fully incorporated and stir-fry well.
- Once the rice and egg are somewhat mixed, increase the heat to high and continue stir-frying.
- Once everything is well combined, season with Salt (to taste) and Pepper (to taste).
- Add the marinated Ginger 2 tbsp and stir-fry further.
- Mix a little Soy Sauce (a little) into the vinegar used to marinate the ginger (Rice Vinegar 2 tbsp).
- Create a space in the center of the frying pan, add the mixed vinegar and soy sauce, and let them heat up to release their aroma. This is the key tip: Heating the vinegar and soy sauce directly mellows their pungent acidity and creates a fragrant aroma.
- Once the vinegar and soy sauce are fragrant, mix them thoroughly with the rice and stir-fry briefly to finish.
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