A signature ginger-flavored fried rice from Chef Wakiya, featuring the addictive texture and aroma of burdock. Burdock, rich in dietary fiber, is simmered in chicken soup and finished with black vinegar and soy sauce for an incredibly satisfying dish. Includes a thorough explanation of Chinese cooking basics.
Ingredients
Main Ingredients (1 serving)
- Cooked Rice 300g
- Burdock Root 40g
- Onion 30g
- Ginger 10g
- Egg 1 pc
Seasonings
- White Sesame Oil 1 tbsp+
- Salt to taste
- Pepper to taste
- Black Vinegar 1 1/2 tbsp
- Soy Sauce 1/2 tsp
Steps
- Boil 40g of Burdock Root in chicken soup until tender-crisp and drain. Once cooled, dice into 5-6mm cubes.
- Finely chop 30g of Onion and 10g of Ginger.
- Spread 300g of freshly cooked Rice on a plate and let it cool slightly.
- Heat 1 tbsp+ of White Sesame Oil in a frying pan over medium heat and coat the pan.
- Add 1 Egg to the frying pan and gently stir.
- As the egg starts to foam, immediately add 300g of Rice and flip the rice.
- Using the back of a ladle, press down on the rice and stir to combine the rice grains without breaking them, mixing them with the semi-cooked egg.
- Once the rice and egg are well combined, add the diced 40g of Burdock Root, 30g of Onion, and 10g of Ginger, and continue stir-frying.
- Season with a pinch of Salt and a pinch of Pepper to taste.
- Drizzle 1 1/2 tbsp of Black Vinegar around the pan and stir-fry over high heat.
- Finish by adding 1/2 tsp of Soy Sauce to enhance the aroma.
- Transfer the burdock fried rice to a serving dish.
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