In my student days, I didn’t really have a large selection of utensils or pots in my kitchen. Even though I use a wok now, you don’t necessarily need one to make fried rice – I used to fry rice in a pot (seriously).
Sesame oil comes in two types, white and black. For this recipe, we use the black sesame oil, because the flavour is stronger and provides an aromatic scent. My mama always said that this recipe is ideal for winter.
Serves 4 people
- 2 large chicken breasts (diced)
- 1 large piece of fresh ginger (sliced)
- 3 cups of Japanese rice (cooked)
- 4 large eggs (beaten)
- black sesame oil
- salt to taste
- Cook the rice
- Separately marinade the chicken in 1 tbsp of black sesame oil, ginger and salt by rubbing the flavours into the chicken and letting it sit for 15 minutes.
- Separately stir fry the eggs (add some salt for taste) and remove from heat
- Stir fry the chicken and ginger till cooked (avoid cooking for too long – dry chicken is not cool)
- Add the rice to the chicken and ginger
- Drizzle black sesame oil to the rice
- Add fried eggs to the rice and chicken
- Add salt to taste