Excellent Egg and Ginger Fried Rice
Elevate your weeknight dinners with this "Excellent Egg and Ginger Fried Rice," a quick and flavorful dish that combines velvety scrambled eggs, aromatic grated ginger, and a touch of sesame oil for a truly irresistible meal. This fried rice recipe transforms simple, day-old rice into a restaurant-quality favorite, complemented by bursts of scallion, optional peas, and the umami-rich depth of soy sauce. Whether you’re looking for a satisfying main course or a versatile side, this 25-minute recipe is perfect for busy nights, using basic pantry staples and fresh ingredients to create a bold, comforting taste sensation. Garnished with scallion greens and perfectly seasoned, this one-pan dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Cooked rice (preferably chilled, day-old)
- 3 Large eggs
- 2 tablespoons Fresh ginger (peeled and finely grated)
- 2 cloves Garlic (minced)
- 3 Scallions (thinly sliced, whites and greens separated)
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil (or neutral cooking oil)
- 0.5 cups Frozen peas (optional)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
Instructions
Prepare all ingredients before you start cooking: finely grate the ginger, mince the garlic, thinly slice scallions (separate the whites and greens), and beat the eggs in a small bowl.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the beaten eggs to the pan and scramble them gently. Once just cooked, transfer the eggs to a plate and set aside.
In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Heat, then add the grated ginger, minced garlic, and sliced scallion whites. Stir-fry for 1–2 minutes until fragrant, being careful not to burn the ginger and garlic.
If using peas, add them to the skillet and stir for 1 minute to warm them through.
Add the chilled rice to the skillet, breaking up any clumps with the back of a spoon or spatula. Stir-fry for 3–5 minutes until the rice is hot and starts to crisp slightly.
Drizzle the soy sauce and sesame oil over the rice, stirring well to evenly coat all the grains.
Return the scrambled eggs to the skillet, breaking them up into smaller pieces and gently folding them into the rice.
Season the rice with salt and freshly ground black pepper to taste.
Remove from heat and garnish with the sliced scallion greens. Serve hot and enjoy!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
