Ginger fried rice
Upgrade your dinners with easy ginger fried rice! Bold flavors, simple ingredients, and quick to make—perfect for a satisfying weeknight meal.
Servings: 4 servings
Calories: 293kcal
Ingredients
- 3 cups cooked white rice day-old
- 2 tablespoons vegetable oil or sesame oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated or finely chopped
- 2 large eggs beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional, for extra flavor
- 1 teaspoon sesame oil optional, for garnish
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds optional garnish
Equipment
- skillet
Instructions
- Use day-old, cold rice for the best results. If freshly cooked rice is used, spread it on a tray to cool completely before frying.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the onion and sauté for 2–3 minutes, until softened. Add the garlic and ginger, stirring frequently for 30 seconds, until fragrant.
- Push the aromatics to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until just set. Mix the eggs with the aromatics.
- Add the rice to the skillet, breaking up any clumps with a spatula. Stir well to combine with the aromatics and eggs.
- Pour in the soy sauce and oyster sauce (if using). Toss the rice to evenly coat it with the sauces. Stir-fry for 3–4 minutes, allowing the rice to absorb the flavors.
- Remove the skillet from heat and drizzle with sesame oil (optional). Garnish with sliced green onions and sesame seeds, if desired. Serve hot.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 39g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 912mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg
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