Method

Notes

Olive oil is used as the most available FAIRTRADE oil.
However, sunflower oil is more suitable for the cooking phase in this recipe.

Method

Preparation / cooking

Wash the rice and cook in boiling water in the usual way.
Trim the onions and cut into 3 cm lengths using as much of the green as possible.
Grate the ginger finely into a bowl.
Skin and crush the garlic into the bowl with the grated ginger.
Add the optional chilli at this point, a fresh small red chilli will add a little fire and colour.
Add the soy sauce and the olive oil and mix well.
Set aside.
Break the eggs into a small bowl and whisk with a fork to break the yolks and to mix a little.

Cooking

Heat the sunflower oil in a wok until almost smoky.
Pour in the eggs and scramble them with a fork for 15 seconds approximately.
Add the cooked rice and turn gently with a spoon to let it all heat through (about a minute) and then add the chopped spring onions.
Gently stir fry for about 4 minutes.
Check and adjust the seasoning with salt and pepper as necessary.
Away from the heat, add the garlicy ginger sauce and turn to mix. Spoon into a serving dish.

To serve

Serve hot.

Variations

This recipe is based on a recipe from Allegra McEvedy who combined the sauce with cooked broccoli before adding to the rice. This would make an excellent supper dish, or a light lunch, or a component of a chinese banquet.