Torch Ginger Fried Rice

Torch Ginger is very common in Malaysia and Indonesia. Growing it can be a little tricky though, which is why the price can be quite high sometimes especially if you live in the city.

Torch Ginger

A good friend told me about the torch ginger fried rice recipe that she had at a restaurant, said that it tasted so so good. She asked around for the recipe and shared it with me.

God bless her. It WAS amazing.

What you need:

Shallots

Garlic

Dried anchovies

Bird eye chilies

Eggs

Winged beans

Torch ginger

Vietnamese mint

Cold rice

First step, blend shallots, garlic, dried anchovies and them chilies together, roughly. Don't blend too fine.

Heat up your pan and pour about 2 table spoons of oil. Throw in those blended ingredients in the pan. Stir it around and let it cook for awhile.

Meanwhile, chop the torch ginger and the Vietnamese mint finely. Chop the winged beans accordingly. Not to finely so that you can still feel the crunch.

Break the eggs in the pan. Let it set a bit then scramble it.

Pour in the cold rice. Cold rice means rice that you have cooked beforehand and let it cool preferably overnight.

Mix well.

Then add in the torch ginger and the mint and the beans.

Mix again.

Salt to taste.

Done!

Eat it right away. 

I mean, serve it in a plate then you eat it right away.

Or no plate, just dive in. Whatever you want. I'm not your mother.

*You can also fry up some dried anchovies beforehand to scatter on the fried rice upon serving adding some more crunch to it.