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Ginger Fried Rice

Yield 4 servings (serving size: 1 cup)
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.

Ingredients

  • 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)

Nutrition Information

  • calories 372
  • caloriesfromfat 22 %
  • fat 8.9 g
  • satfat 1.7 g
  • monofat 2 g
  • polyfat 2.6 g
  • protein 8.9 g
  • carbohydrate 62.7 g
  • fiber 1.9 g
  • cholesterol 106 mg
  • iron 3.4 mg
  • sodium 447 mg
  • calcium 41 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.