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Prepare all the aromatics and set aside.
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Heat up wok or frying pan on medium high heat (medium heat if using a non-stick frying pan, if using a stainless steel frying pan, use a little non-stick cooking spray before stir frying).
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When the wok or frying pan is sufficiently hot, add oil and sweet onions, stir-fry 2-3 minutes.
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Add ginger and stir fry another 2-3 minutes until the ginger is fragrant (if you are not using soy sauce or oyster sauce due to allergies, and plan to use salt, add a small amount while stir frying the ginger and onions).
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If you are in a hurry, microwave the rice for a minute or two, otherwise just add the cold rice to the wok or frying pan and stir fry, breaking up the large chunks while mixing in the aromatics.
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Keep stir frying until the rice is thoroughly heated up and add the cilantro and scallion.
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The rice should be quite delicious as is with a fresh and aromatic flavor, but you may adjust to taste with oyster sauce (best), soy sauce, or salt (optional).