Made with just some components, this fried rice is extremely fragrant because of a heavy dose of contemporary ginger. In conventional Chinese language medication, ginger is a key ingredient in postpartum care and is believed to assist steadiness the physique’s yin and yang (chilly and warmth), restoring the warmth misplaced throughout childbirth. Extra broadly, ginger is used to assist digestion and deal with abdomen upset and nausea, so take into account this recipe as a pick-me-up when feeling poorly. Whereas many fried rice recipes embrace garlic; this one doesn’t as a result of I don’t ever use garlic in my fried rice, and there are purported theories that garlic could alter the breast milk and trigger infants to be colicky.
Whereas ginger is the plain star of this dish, you possibly can differ the quantity to your liking. For optimum shiny taste and heat, it’s added to the skillet after the rice and cooked minimally (the longer ginger cooks, the sweeter it will get). Whereas the recipe requires a cast-iron skillet, a wok can definitely be used—simply skip the step the place the rice is cooked undisturbed to crisp up. The wok will accomplish this naturally attributable to its bigger floor space.
As at all times for fried rice, chilly leftover rice is greatest, but when it is advisable make rice from scratch, right here’s what to do: Prepare dinner the rice, let it cool about 10 minutes, then switch to a baking sheet and unfold out right into a single layer. Let cool 10–20 minutes extra earlier than chilling, uncovered, 1–2 hours. The cool air of the fridge dries out the rice, rendering it extra appropriate for frying.
