I will always remember that my mom made the most delicious ginger fried rice for me within hours after I gave birth. I had not eaten all day and the contractions were faster than the anesthesiologist, so I was tired and hungry. It was really important to her that my first meal after giving birth involved a lot of ginger to help relieve any post-partum “wind” and help with any abdominal discomfort. My mom’s explanations for what is “wind” and how and why ginger helps postpartum moms are lost in translation but ginger is a delicious ingredient that adds a little bit of spiciness to foods in a way that is fresh and appetizing and is known as a folk remedy to settle minor upset stomachs.
I had mentioned in a previous post that there are studies that suggest that ginger could enhance the effects of asthma medicines. Having well controlled asthma is helpful in general but even more significant for someone who is at risk of anaphylaxis due to food and other allergies. I almost always have leftover rice available and I currently have a large bag of ginger to use up so here’s another simple recipe that makes ordinary ingredients into a tasty dish, Ginger Fried Rice.
How to select and store ginger? Look for fresh ginger that is light colored, smooth, and heavy for its size. Big pieces with fewer nobs will be easier to peel. Buy organic ginger if available since ginger grows in the ground, it can become contaminated by pesticides or fertilizers. I prefer the taste of fresh ginger to jarred minced ginger.
How to prepare ginger? Some people peel a large piece by scraping with a spoon. I use a paring knife and do my best to scrape off the outer layer without being wasteful. You can then slice, cut, or chop it into the sizes you need. I often smash a large piece of peeled ginger with the flat side of a cleaver first which makes mincing a very quick and easy task and then use half and reserve the other half to use the next day in another dish.
Ginger Fried Rice Recipe
- 1 tablespoon olive oil
- 1.5 tablespoons minced ginger approximately 1/2 inch slice
- 1/8 teaspoon salt
- 4 cups of cooked rice
- 1 teaspoon soy sauce optional
Heat up a large frying pan at medium heat until it is hot (a drop of water sizzles).
Add oil, swirl to coat.
Add minced ginger and salt, stir until the ginger is fragrant but not browned.
Add rice and stir fry the rice, gently breaking up the large chunks of rice until it's heated through.