Fake Fried Rice

Hmm… I am not so creative in naming veg*n recipes. This is not something new, just that playing with 2 old recipes and simplified even further. Many would say to have a plate of nice and fragrant fried rice, you need some techniques to do it. It is simple fried rice but the ability to achieve that is not that easy.

So, what can a newbie or kid can do … maybe try this recipe. What we need is to stir-fly the ginger to make it fragrant. The rest is just mixing the oil and dark soy sauce or maybe together with the ginger. It is simple but tastes good, remember those olden days, where we just add some oil and soy sauce to the rice. Garnish with more lettuce or carrot shreds if you desired.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 1)
° 250g cooked rice
° 75g ginger shreds
° 2 tablespoons olive oil
° 1 tablespoon sesame oil
° 1 tablespoon dark soy sauce
° lettuce shreds and corianders leaves (optional), for garnish

Method
1. Heat oil in a wok. Add the ginger shreds and stir-fry for 3 minutes or until fragrant.
2. Remove the spring roll with a slotted spoon. Drain well on kitchen paper and set aside.
3. Place the cooked rice in a big bowl. Add 1 teaspoon oil from the wok, dark soy sauce and mixed well.
4. Transfer to a serving plate and top with the ginger shred.
5. Garnish with lettuce shreds and coriander leaves and serve.

Sweet Potatoes Fried Rice

I had Potatoes Fried Rice at Nature Vegetarian Delights @ Sin Ming Ave before. But using sweet potatoes to fry rice which I had in South Korea was something new to me. Anyway, I recreate it few days back, it would be more beautiful if I had use different colour sweet potatoes.

By the way, sweet potatoes contain a good source of vitamins C and E, folate and potassium.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g sweet potatoes, peeled and cut into strips
° 50g-75g local lettuce leaves, torn into pieces
° 1-1½ tablespoons olive oil
° salt and pepper, to taste
° some shredded carrot, for garnish
° few baked cashew nuts (optional), for garnish

Method
1. Heat the oil in a wok over medium heat and fry sweet potatoes until lightly brown.
2. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through. Add in the lettuce and mix well.
3. Garnish with shredded carrot and cashew nut and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Simple Vegetarian Kimchi Fried Rice

Is Vegetarian Food boring and limited? The answer is of course a big NO! In fact, lots of other cuisine, with some modifications, can be turned into vegetarian version easily. Simple Kimchi Fried Rice which usually calls for beef, but here I cook a meatless version and added king oyster mushroom just for fun! Light soy sauce can be used if desired. Sprinkle some toasted black sesame seeds and spring onion to garnish. With 2 to 3 Korean Side dishes added, it can be a simple meal by itself.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 50g green capsicum, seeded and diced
° 75g king oyster mushroom, diced
° 150g vegetarian kimchi, chopped or diced
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt to taste
° 1 teaspoon sesame oil
° few fresh coriander leaves (optional), for garnish

Method
1. Heat the olive oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the green capsicum, mushroom and stir-fry for 1-2 minutes.
3. Stir in the cooked rice, kimchi and season with salt. Fry for 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry.
4. Add in the sesame oil and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Fried Rice with Zucchini and Carrot

I had a real tasty Ginseng Fried Rice with zucchini and carrot .

If I could get vacuum-packed white ginseng, I would use it to cook the rice. And with finely chopped ginseng, zucchini and carrot to fry the rice that had been cooked with ginseng. For our climate in Singapore, young ginseng might not be so suitable for us, unless we are staying in cold countries. So, for this recipe it is just zucchini and carrot being used.

To make it more interesting for kids, get some Korean seaweed (some small rectangle nori sheet) to wrap the rice to eat.

Preparation: 15 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g zucchini, finely chopped
° 25g carrot, peeled and finely chopped
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper to taste
° 1 teaspoon sesame oil
° few fresh coriander leaves (optional), for garnish

Method
1. Heat the olive oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the zucchini and carrot and stir-fry for 1 minute.
3. Stir in the cooked rice and fry for 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Season with salt and pepper.
4. Add in the sesame oil and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Prawn Noodle Paste Fried Rice

I got this bottle of Penang Prawn Noodle Paste from the Friendly Vegetarian Food Supplier. Making a bowl of Penang Prawn Noodle is so easy.

I used the paste for fried rice too, just that the above photo didn’t turn out well, my hand must have shook!

Vegetarian Belacan Fried Rice

Belacan Fried Rice - you can simply do it yourself, no problem. I add tempeh and carrot to substitute prawn or shrimps which usually call for. Lots of lettuce and cucumber are used to garnish this fried rice and also to increase the fiber intake. If you love fried dried chilli, use more!

Preparation: 5 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 2 bowls cooked rice
° 15g-20g vegetarian belacan, chopped and mashed
° 2 dried chilli, chopped
° 2 pieces (100g) fresh tempeh, chopped
° 25g carrot, peeled and chopped
° 2½ -3 tablespoons olive oil
° some lettuces and cucumber slices, for garnish

Method
1. Heat the oil in a wok or frying pan, fry the vegetarian belacan and dried chilli for 1 minute.
2. Add in the tempeh and fry for another 1 minute or until fragrant over medium heat.
3. Stir in the cooked rice and carrot. If it is too dry, sprinkle some water on it. Fry about 2-3 minutes or until rice is heated through. Serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

French Bean Fried Rice

French bean or Yard Bean Fried Rice – it is simple and yet tasty. For a healthy diet by eating more vegetable, you may notice from the picture, the amount of vegetables used is real generous. Reduce the amount of vegetable used, if desired. Garnish with lightly toasted sesame seeds or finely shredded nori, if desired. Top with some crackers and tomatoes slices to make it more appealing. It is a Vegan dish! As indicated in the Vegan Key Chain.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 200g French bean or yard bean(long bean), trimmed and finely sliced
° 50g carrot, peeled and finely diced
° 1 thin slice vegetarian ham (optional), finely diced
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° salt and pepper, to taste


Method
1. Heat oil in a wok. Add the ginger or garlic and fry till fragrant.
2. Throw in the French bean, carrot and vegetarian ham and stir-fry for 2-3 minutes.
3. Stir in the cooked rice. Season with salt and pepper. Fry for 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry.
4. Serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Tricoloured Fried Rice

Tricoloured Fried Rice

Tricoloured Fried Rice (Mixed)

I actually plan to do up this recipe for kids that do not like vegetables or are slow eaters. Just blend the vegetables (celery, carrot and mushroom) individually and fry them with the steamed/cooked rice. You can serve them as separate mounds or mix them together to get lovely colourful fried rice. As the vegetables are all blended, it is not that visible, so kids might not easily recognize it. Garnish with some toasted nori and sesame seeds to make it more nutritious. Add some baked or toasted onion rings or French fries to make it more appealing to little kids, if desired. By the way, this rice is yummy and is not just for the kids, can be for adults too.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 200g rice, cooked or steamed and divided into 3 portions
° 100g carrot, peeled, chopped and blended
° 100g shiitake mushrooms, chopped and blended
° 200g celery, trimmed, chopped and blended
° 3 slices ginger or cloves garlic (optional), finely chopped
° 1½ -3 tablespoons olive oil
° salt and pepper, to taste
° roasted sesame seeds (optional), for garnish
° 1-2 roasted nori sheet (optional), shredded for garnish

Method

Green Coloured Rice
1. Heat ½-1 tablespoon oil in a non-stick pan over medium heat. Stir fry the ginger or garlic until fragrant.
2. Throw in the celery and stir fry for 1 minute. Stir in the cooked rice and season with salt and pepper. Fry about 1-2 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Set aside.

Orange Coloured Rice
3. Heat ½-1 tablespoon oil in a non-stick pan over medium heat. Stir fry the ginger or garlic until fragrant.
4. Throw in the carrot and stir fry for 1 minute. Stir in the cooked rice and season with salt and pepper. Fry about 1-2 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Set aside.

Dark Brown Coloured Rice
5. Heat ½-1 tablespoon oil in a non-stick pan over medium heat. Stir fry the ginger or garlic until fragrant.
6. Throw in the mushroom and stir fry for 1 minute. Stir in the cooked rice and season with salt and pepper. Fry about 1-2 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Set aside

7. Place some toasted nori on each individual serving plate. Mix the tricoloured rice well, if desired. Scoop the different coloured rice onto the plate. Sprinkle some sesame seeds and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Red and Green Curry Fried Rice

Out of a sudden, I feel like cooking 2 different types of curry fried rice. Therefore, I used one portion of the cooked rice to fry with red curry paste and the other with green curry paste. As the green curry paste is not that green, the contrast is not that obvious.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
Red Curry Fried Rice
° 100g rice, cooked
° 1 tablespoon vegetable oil
° ½ tablespoon vegetable curry powder
° ½ teaspoon chilli powder (optional)
° 1 tablespoon coconut milk (optional)
° 1 sprig curry leaves
° 150g yarn beans/long beans, finely chopped
° salt, to taste

Green Curry Fried Rice
° 100g rice, cooked
° 1 tablespoon vegetable oil
° ½ tablespoon “Earthen Pot” green curry paste
° 1 tablespoon coconut milk (optional)
° 2-3 kaffir lime leaves, finely chopped
° 100g bamboo shoot, diced
° 6 slices carrot, diced
° salt, to taste

Method
1. Red curry fried rice: Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat the oil in a wok or frying pan, fry the curry leaves for half a minute. Stir in the curry paste and fry until fragrant over medium heat. Add in the coconut milk.
3. Throw in the yard bean and stir-fry for 1-2 minutes. Stir in the cooked rice and season with salt. If it is too dry, sprinkle some water on it. Fry about 2-3 minutes or until rice is heated through. Set aside.
4. Green curry fried rice: Heat the oil in a wok or frying pan. Stir in the green curry paste, lime leaves and fry until fragrant over medium heat. Add in the coconut milk.
5. Throw in the bamboo shoot, carrot and stir-fry for 1-2 minutes. Stir in the cooked rice and season with salt. If it is too dry, sprinkle some water on it. Fry about 2-3 minutes or until rice is heated through.
6. Serve both type of fried rice on individual serving plate or bowl.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.
2. Oil for frying the curry paste should be heated to the right temperature and maintained at a steady heat until the curry spices have release their flavour, without burning.

Pumpkin Fried Rice with Basil

Halloween is on 31 October, and there will be lots of pumpkins available. With some pumpkin and basil, you can cook this delectable fried rice. Olive can be added to this fried rice, if desired.

Preparation: 15 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, cooked
° 200g pumpkin (weight after peeling), diced
° 1 slice ginger or 2 cloves garlic, finely chopped
° 50g basil leaves
° 3 tablespoons olive oil
° 1 tablespoon light soy sauce
° salt, to taste
° pepper (optional), to taste

For Garnish
° 50g basil leaves
° oil, for deep-frying
° roasted sesame seeds or pine nuts or pumpkin seeds (optional), for garnish

Method
1. To make crispy basil leaves for garnish: Heat oil in a wok, add in basil leaves and chilli and fry until crispy. Drain well on kitchen paper and set aside.
2. Heat 2 tablespoons of oil in a wok over medium heat and stir fry the pumpkin for 3 minutes. Drain well and set aside.
3. Heat 1 tablespoon of oil in a wok. Add the garlic or ginger and fry till fragrant.
4. Throw in the basil leaves and stir fry for 1-2 minutes. Stir in the cooked rice and season with light soy sauce, salt and pepper. Fry about 2 minutes or until rice is heated through. Sprinkle with some water if it is too dry. Add in the pumpkin.
5. Sprinkle some sesame seeds or pine nuts or pumpkin seeds, garnish with crispy basil leaves and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Thunder Tea Fried Rice

Thunder Tea Fried Rice garnish with crispy basil leaves with chilli

I am trying to find different ways to fried rice and decide to make use of the herbs used for thunder tea rice. If you like the thunder tea rice, most likely you will enjoy this thunder tea fried rice. To make it more nutritious, I add tofu to the fried rice. Besides sesame seeds and peanuts, I have included some cashew nuts as well (add some pine nuts if desired). If you like salted radish (chye poh), just add that in too.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 1 small (125g) firm beancurd/tofu, pat dried and diced
° 2 tablespoons olive oil
° salt, to taste
° ½ teaspoon green tea powder, or to taste
° 1-1½ teaspoons roasted/toasted white sesame seeds
° 2 tablespoons roasted/toasted peanuts
° some cashew nuts (optional)

Thunder Tea Paste
° 25g basil leaves (stems removed before weighing)
° 25g mint leaves (stems removed before weighing)
° 25g coriander
° 1 slice ginger
° 30ml water

Method
1. Place the basil leaves, mint leaves, coriander, and ginger in a multi-chopper with 30ml of water. Blend well and set aside.
2. Heat 1 tablespoon oil in a wok. Add the tofu and pan fry till lightly brown. Drain well on kitchen paper and set aside.
3. Heat 1 tablespoon oil in a wok over medium heat and fry thunder tea paste for a moment.
4. Stir in the cooked rice and season with salt and green tea powder. Fry about 2-3 minutes or until rice is heated through. Throw in the tofu and mix well.
5. Sprinkle some sesame seeds, peanuts, cashew nut and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Olive Fried Rice

This is an amazingly simple recipe, with few ingredients and brief preparation time. Omit the vegetarian ham, if desired.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 20g carrot, peeled and diced
° 1 slice (25g) vegetarian ham, diced
° 10-12 pitted black olives, sliced
° 1½-2 tablespoons olive oil
° 1 clove garlic or 1 slice ginger, finely chopped
° 1 tablespoon light soy sauce
° salt, to taste
° pepper, to taste
° a small handful freshly chopped coriander, for garnish

Method
1. Heat oil in a non-stick pan over medium heat and stir fry the garlic or ginger till fragrant.
2. Throw in the carrot, vegetarian ham and stir fry for 1-2 minutes.
3. Stir in the cooked rice, olives and season with light soy sauce, salt and pepper. Fry about 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry.
4. Garnish with coriander and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Popeye’s Fried Rice

This is a simple fried rice recipe but it tastes real good with the fresh spinach. If you have little darlings that do not like vegetables, this Popeye’s fried rice with finely chopped spinach and mushrooms is for them. Just tell them when Popeye squeeze open a can of spinach and eat in one big gulp, he would transformed into a muscle-bound hero, to save his pencil-thin girlfriend – Olive. Spinach will make them strong!

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g fresh spinach, finely chopped
° 6 button mushrooms, diced
° 50g king oyster mushrooms, diced
° 1-1½ tablespoons olive oil
° salt, to taste
° roasted sesame seeds (optional), for garnish

Method
1. Heat oil in a wok over medium heat and stir fry the mushrooms for 1-2 minutes.
2. Throw in the spinach and stir fry for 1-2 minutes. Stir in the cooked rice and season with salt and pepper. Fry about 2 minutes or until rice is heated through. Sprinkle with some water if it is too dry.
3. Sprinkle some sesame seeds and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Mushroom Fried Rice

This is a fabulously simple recipe. You may used fresh vegetables, like chopped carrot, tiny cauliflower florets and snow peas that are cut into bite-sized, if desired. They taste equally good.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 2 fresh shiitake mushrooms, diced
° 50g king oyster mushrooms, diced
° 100g frozen mixed vegetables
° 2 tablespoons olive oil
° salt, to taste
° pepper, to taste

Method
1. Heat oil in a wok over medium heat and stir fry the mushrooms for 1-2 minutes.
2. Stir in the cooked rice, mixed vegetables and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through. Sprinkle with some water if it is too dry.
3. Serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.
2 Garnish with lightly toasted sesame seeds or finely shredded nori, if desired.

Vegan Pineapple Fried Rice

This is a simplified version of the Thai Pineapple Fried Rice, omitting the egg, onion, meat and fish sauce which is common. Serve rice in pineapple skin shell, if desired.

Preparation: 10 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 200g frozen mixed vegetables
° 100g pineapple, diced
° 1 vegetarian ham (optional), diced
° ¼ teaspoon turmeric powder
° ¾ teaspoon curry powder
° 1 tablespoon olive oil
° 1 thin slice ginger, finely chopped
° 1 tablespoon light soy sauce
° salt, to taste
° sugar (optional), to taste
° ½ fresh red chilli (optional) , finely sliced or shredded
° 1 tablespoon roasted cashew nut (optional).

Method
1. Heat the oil in a wok. Add the ginger and vegetarian ham fry till fragrant.
2. Throw in the cooked rice, mixed vegetables and pineapples. Add the turmeric powder and curry powder. Fry for 2-3 minutes or until rice is heated through and well coated. Sprinkle some water if it is too dry. Season with to taste with light soy sauce, salt and sugar.
3. Garnish with chilli and cashew nut and serve immediately.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Margarine Fried Rice

Quick and extremely simple fried rice with simple ingredients like frozen mixed vegetables and salt as the only seasoning. Dairy free and cholesterol free margarine spread is used, however you may change to olive oil, if prefer. You may even add some unpolished rice to the white rice.

Preparation: 5 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g-150g frozen mixed vegetables
° 1 tablespoon dairy free margarine
° salt and pepper, to taste

Method
1. Heat the margarine in a wok or frying pan, half a minute. Stir in the cooked rice, mixed vegetables and season with salt and pepper.
2. Sprinkle some water if it is too dry. Fry about 2-3 minutes or until rice is heated through. Serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Spicy Tom Yum Fried Rice

If you like spicy food and rice, this recipe is the combination of both. It is no fuss to cook.

Preparation: 3 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 100g-150g frozen mixed vegetables
° 5 straw mushrooms (optional), halved
° 1 stalk lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, bruised

° 2-4 kaffir lime leaves
° 1 tablespoon olive oil
° 1 thin slice ginger, finely chopped
° 1½ tablespoon vegetarian tom yum paste
° ½ fresh red chilli (optional) , finely shredded
° 1 tablespoon light soy sauce, or to taste
° a small handful fresh coriander leaves (optional), for garnish

Method
1. Heat the oil in a wok. Add the ginger and lemongrass fry till fragrant. Stir in the tom yum paste and fry for less than ½ minute.
2. Add the lime leaves, cooked rice, mixed vegetables and season with light soy sauce.
3. Sprinkle some water if it is too dry. Fry for 2-3 minutes or until rice is heated through and well coated.
4. Mix in the chilli, garnish with coriander leaves and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Curry Fried Rice

If you love curry, this is another curry dish, curry fried rice. It is easy, simple and anyone can just whip up without any problem. I prefer not to use overnight leftover rice for my fried rice dish, as I always feel that is not that healthy. I would rather cook the rice early in the morning or many hours before hands.

Preparation: 5 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° ¾ tablespoon vegetable curry powder
° ½ teaspoon chilli powder (optional)
° 4 sprigs curry leaves
° 100g frozen mixed vegetable
° 1-2 tablespoons vegetable oil
° salt, to taste

Method
1. Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat oil in a wok or frying pan, fry the curry leaves for half a minute. Stir in the curry paste and fry until fragrant over medium heat.
3. Stir in the cooked rice, mixed vegetables and season with salt. If it is too dry, sprinkle some water on it. Fry about 2-3 minutes or until rice is heated through. Serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.
2. Oil for frying the curry paste should be heated to the right temperature and maintained at a steady heat until the curry spices have release their flavour, without burning.

Vegan “Egg” Fried Rice

Egg Fried Rice is a common dish in Chinese Restaurants in the West. This is a vegan version, substituted the egg with firm tofu/beancurd which easily resembles the scrambled egg used in the fried rice. The turmeric powder is added to derive the colour of the egg.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 1 small firm beancurd/tofu, pat dry and scrambled
° ¼ teaspoon turmeric powder
° ½ teaspoon sesame oil
° 1-1½ tablespoons vegetable oil
° salt and pepper, to taste
° 1-2 tablespoons finely chopped spring onion (optional)

Method
1. Marinate the scrambled tofu with turmeric powder, salt and sesame oil. Set aside for 10-15 minutes.
2. Heat oil in a wok over medium heat and fry scrambled tofu until lightly brown.
3. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through.
4. Add in the spring onion, mix well and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

Ginger Fried Rice

This is a quick and simple recipe. Ginger and sesame oil give this aromatic rice dish its lovely flavour. Vegetarian ham, shiitake mushroom can be added, if desired.

Preparation: 5 mins Cooking time: 8 mins

Ingredients (serves 2)
° 200g rice, cooked
° 3-4 thin slices ginger, finely shredded
° 2-3 tablespoons sesame oil
° salt, to taste
° a small handful of fresh coriander leaves, for garnish

Method
1. Heat sesame oil in a wok over medium heat and fry ginger until lightly brown.
2. Stir in the cooked rice and season with salt. Stir-fry for 2-3 minutes or until rice is heated through. Serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.

2. The amount of ginger can be increased, if desired.
3 Garnish with lightly toasted sesame seeds or finely shredded nori.

4. How to toast n roast sesame seeds and How to toaste nori sheet