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!
Ginger Fried Rice
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.
More From Cooking Light
- Calories: 372
- Calories from fat: 22%
- Fat: 8.9g
- Saturated fat: 1.7g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 2.6g
- Protein: 8.9g
- Carbohydrate: 62.7g
- Fiber: 1.9g
- Cholesterol: 106mg
- Iron: 3.4mg
- Sodium: 447mg
- Calcium: 41mg
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note