Ginger fried rice - Featured in Group Recipes

This recipe of ginger fried rice came from a good friend of my Mum.  He and his wife were our neighbors when I was 10 years old.  The couple were really nice people. I say "were" because both have passed away. One special memory of them was when they threw a birthday party in their home for me when I turned 13. That was the first party I can recall where we had music and dancing.  It was a very special gift to me and I will always cherish this sweet memory and remember them fondly.





Oh do you know you can store ginger but first you have to peel it, wrap it in plastic and then freeze it.  It will not only retain its freshness, but it is easier to slice and grate when it is frozen. 

Ingredient

10 stalks of long bean (dice)

1 piece kwai far yoke (dried Chinese sausage meat) (diced)

¼ cup Spring onion (diced)

3 tb vegetable oil

3 tb minced ginger (the amount can be more or less according to personal preference)

21/2 cup cooked rice

½ cube chicken stock

A drop of sesame oil (optional)

Heat oil in wok.  Add rice and long beans and fry till rice a little dry.  Add chick stock and mix well.  Add spring onion and kwai far yoke (dried Chinese sausage meat) and mix well. Turn on high heat for 1min or until there is a think crust of burnt rice formed at the bottom of wok.  Scoop out the fried rice and put into a bowl and scrape out the burnt rice mix it together fried rice and serve.