Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Mark Bittman
Recipe by Cooking Light May 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

372 calories; calories from fat 22%; fat 8.9g; saturated fat 1.7g; mono fat 2g; poly fat 2.6g; protein 8.9g; carbohydrates 62.7g; fiber 1.9g; cholesterol 106mg; iron 3.4mg; sodium 447mg; calcium 41mg.
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