Ginger Fried Rice
Bursting with bold flavors and aromatic spices, Ginger Fried Rice is a quick and versatile dish that elevates humble leftovers into a restaurant-worthy meal. Made with fragrant jasmine rice, zesty minced ginger, and savory soy sauce, this recipe is a satisfying combination of tender vegetables, fluffy scrambled eggs, and a hint of sesame oil for depth. Perfectly crisped in a hot wok, the rice takes on an irresistible texture, while vibrant carrots, sweet peas, and fresh green onions provide a pop of color and freshness. Ideal as a standalone dish or a complementary side, this 30-minute recipe is perfect for busy weeknights or meal prep. Spice it up with optional chili flakes or keep it simple—either way, it’s a crowd-pleaser that you’ll come back to time and time again.
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Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 2 tablespoons (minced) ginger
- 3 cloves (minced) garlic
- 3 stalks (sliced thin) green onions
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 eggs
- 1 cup (finely diced) carrots
- 1 cup (frozen) peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon optional chili flakes
Instructions
Prepare all ingredients by mincing the ginger and garlic, slicing the green onions, dicing the carrots, and ensuring the cooked rice is cold or at least room temperature. Cold rice works best for fried rice to prevent clumping.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Crack the eggs into the pan, scramble them, and cook until set. Remove the eggs from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Increase the heat to medium-high and add the minced ginger and garlic. Stir-fry for 30-60 seconds until fragrant, but be careful not to burn them.
Add the diced carrots and peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender.
Add the cold cooked rice to the pan. Use a spatula to break up any clumps and stir to combine with the vegetables. Cook for 3-4 minutes, allowing the rice to heat up and slightly crisp on the edges.
Drizzle the soy sauce and sesame oil evenly over the rice. Add the cooked scrambled eggs back into the pan, along with the sliced green onions. Gently fold everything together until well combined.
Season with salt, black pepper, and optional chili flakes for some heat. Taste and adjust seasonings as needed.
Serve hot as a main dish or a side dish. Garnish with extra green onions if desired.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 15.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1300 mg | 28% | |
*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.
