Chicken & ginger fried rice is a beloved dish that has found its way into the hearts and kitchens of food enthusiasts worldwide. This savory, aromatic, and satisfying meal combines the succulent flavors of chicken with the zingy freshness of ginger, all enveloped in the comfort of well-seasoned fried rice. It’s a dish that is as delightful to prepare as it is to eat, offering a perfect balance of taste and nutrition.
The History and Origin Of Chicken & Ginger Fried Rice
Fried rice has a long and storied history, originating in China as a means to utilize leftover rice and ingredients. Over time, this simple concept evolved into numerous variations, with each region adding its unique twist. Chicken & ginger fried rice, in particular, has roots in Asian cuisine but has been adapted and embraced globally. The incorporation of ginger not only adds a distinctive flavor but also brings numerous health benefits, making it a staple in many households.
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Chicken & Ginger Fried Rice: A Culinary Delight
Course: DinnerCuisine: ChineseDifficulty: Easy4
servings25
minutes30
minutes535
kcalEnjoy a relaxed weekend supper with this comforting one-pot chicken and rice dish. Top with sesame seeds, spring onions, chilli oil and crispy onions
Ingredients
500g boneless, skinless chicken thighs, cut into bite-size pieces
2 tbsp golden caster sugar
3 tbsp soy sauce
½ tbsp fish sauce
3 tbsp saké
30g ginger, peeled and finely chopped
300g basmati rice
1 tbsp neutral-tasting oil, such as vegetable
1 chicken stock cube
2 tsp sesame oil
- To serve
1 tbsp sesame seeds
4 spring onions, finely sliced
1 tbsp crispy chilli oil
2 tbsp crispy onions
steamed broccoli (optional)
Directions
- Put the chicken pieces into a bowl with the sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 mins, or up to 4 hrs.
- Tip the rice into a sieve and rinse thoroughly, mixing it around until the water runs clear. Set aside. Heat the oil in a tall-sided saucepan or flameproof casserole dish over a medium-high heat and cook the chicken along with the marinade for 10 mins, stirring often until browned all over. Remove to a bowl using a slotted spoon and set aside. Stir the rice into the pan and crumble in the stock cube, then tip in the remaining ginger, the star anise, sesame oil, ¼ tsp salt and 600ml cold water. Bring to the boil, then return the chicken and any resting juices to the pan. Reduce the heat to low, cover and cook for 15 mins. Remove from the heat and leave to rest, covered, for 10-15 mins.
- Divide the chicken and rice between four plates. Top with the sesame seeds, spring onions, chilli oil and crispy onions, if you like, and serve with a side of steamed broccoli.
Notes
- Chicken & ginger fried rice is incredibly versatile. You can customize it by adding different proteins such as shrimp or tofu, incorporating a variety of vegetables, or adjusting the level of ginger to suit your taste. For an extra kick, add a dash of chili sauce or fresh chili peppers.
- Using day-old rice is crucial as freshly cooked rice can be too moist and sticky. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes before using.
