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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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)

Preparation

  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.
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