Grapeseed oil has a light quality that won't compete with the vivid flavor of the other ingredients. It also has a high smoke point, making it a good choice for stir-frying. Chilling the rice a day ahead helps prevent the grains from sticking together. To chill, spread onto a jelly-roll pan, cover, and refrigerate eight hours or overnight.
1 tablespoon grapeseed or canola oil
3 tablespoons chopped peeled fresh ginger
2 tablespoons minced garlic
2 cups thinly vertically sliced onion
1/4 teaspoon salt
4 cups cooked short-grain rice, chilled
2 large eggs, lightly beaten
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
Cilantro sprigs (optional)
How to Make It
Heat grapeseed oil in a large nonstick skillet over medium heat; add ginger and garlic. Cook 10 minutes or until browned and crisp, stirring constantly. Remove from pan; set aside.
Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10 minutes or until soft; stir occasionally. Sprinkle salt over onion; increase heat to medium-high. Add rice; cook 4 minutes or until heated, stirring frequently.
Make a well in center of rice; add eggs, stirring to scramble. Gradually incorporate eggs into rice; stir in ginger mixture, green onions, soy sauce, and sesame oil. Garnish with cilantro, if desired.
I love this rice. The ginger and garlic add such nice flavor. I threw in some thinly sliced red, yellow and orange peppers with the onion to sneak in some extra veggies and add color. Also, I didn't chill the rice. I made it ahead of time but it was not cold by any means. Still yummy!