A straightforward recipe for delicately flavorful ginger fried rice that goes well with any Asian-inspired dish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
Ingredients
- ½ cup olive oil, divided
- 1 cup sliced green onions
- 1 cup shredded carrots
- 4 eggs, lightly beaten
- ¼ cup ginger paste
- 2 tablespoons minced garlic
- ½ teaspoon salt
- 4 cups day-old cooked white rice
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons Sriracha sauce
- ½ teaspoon sesame oil
Instructions
- Heat 1/4 cup olive oil in a large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
- Pour remaining 1/4 cup oil into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 713 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
So good! I did make changes. 😉 Used only sesame oil. Don’t have oyster sauce or sriracha. Added about 1/8 tsp of cayenne. Did not add salt, added almost double the soy sauce. Used chopped onions and red bell pepper. I hope my ginger is fresher next time, but YUMMMMM. I put one chicken breast, shredded, into a half recipe. With adjustments, this will be my new go-to!!
I added 3/4 cup of diced ham and eliminated the added salt. Was the best fried rice I have made.
Simple and easy to prep…..it’s excellent!