Best 16 Ginger Fried Rice Recipes

GINGER FRIED RICE

Steps:

• Heat 1/4 cup olive oil in 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 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.

GINGER FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Pour egg into skillet. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to plate. Set aside., In the same skillet, saute pepper and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, chicken, soy sauce and ginger. Chop egg into small pieces; stir into skillet and heat through. Garnish with carrot.

GINGER FRIED RICE

Steps:

• In a large skillet, heat 1/4 cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
• Reduce heat under skillet to medium-low and add 2 tablespoons peanut oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
• Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
• In a nonstick skillet, fry eggs in remaining peanut oil, sunny-side-up, until edges are set but yolk is still runny.
• Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

GINGER SHRIMP WITH FRIED RICE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large skillet over high heat, add sesame oil and allow it to get hot. Add rice and 1 tablespoon of butter. Saute for three minutes.
• Stir in the snow peas and corn. Saute until rice begins to brown slightly. Add shrimp to top of rice. Reduce heat to low and cover to keep warm.
• In a mixing bowl, whisk together the orange and lime juices, onion, honey, ginger root and garlic. Mix thoroughly. Spoon enough of the mixture to coat the shrimp.
• In a saucepan over high heat, combine the remaining juice mixture with chicken broth and cornstarch. Bring to a boil and reduce heat. Simmer until thickened. Stir in 1 teaspoon of butter. Serve over the rice and shrimp.

GINGER STEAK FRIED RICE

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces. Remove from pan; wipe skillet clean if necessary., In same pan, heat oil over medium-high heat. Add beef; stir-fry, 1-2 minutes or until no longer pink. Stir in 1 tablespoon soy sauce; remove from pan., Add coleslaw mix, peas, ginger and garlic to the pan; cook and stir until coleslaw mix is crisp-tender. Add rice and remaining soy sauce, tossing to combine rice with vegetable mixture; heat through. Stir in cooked eggs, beef and green onions; heat through.

JEAN GEORGES GINGER FRIED RICE

Steps:

• In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. Alternately, you can pour the oil into a heat-proof bowl through a fine-mesh strainer, then return the flavorful oil to the pan, reserving the ginger and garlic bits. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve. Note: Use leftover cooked rice if you have it. Here are some tips if you're cooking the rice fresh, to make sure it isn't too soggy: When the cook time is done, leave the rice undisturbed in the pot (uncovered) for 5 minutes. Spread the rice on a tray (or two) to dry out. While you prep the rest of the ingredients, put it by an open window or a fan, or pop the tray in the fridge or freezer if you have room. Jaden Hair at Steamy Kitchen also recommends starting with 1/4 to 1/3 less water when cooking the rice.

BANANA LEAF WRAPPED BASS WITH SCALLION-GINGER FRIED RICE

Steps:

• Add water to a medium pot, fitted with a steamer insert, and bring to a boil.
• Coat a large wok heavily with 2 tablespoons grapeseed oil and heat until the oil is almost smoking. Meanwhile, season the eggs with salt and pepper. Add the eggs to the heated oil and stir vigorously until puffed and cooked through, about 2 minutes. Remove from the wok and set aside in a bowl. To the same wok, add another 2 tablespoons grapeseed oil and heat until hot, then add the garlic, 2 tablespoons scallions and 1 tablespoon ginger and saute for 1 minute. Add the rice and eggs back in, mixing gently. Season with the tamari and sesame oil. Mix well to combine. Remove from the heat and let cool slightly.
• Lay a banana leaf on your work surface. Place about 1/4 cup cooled rice in the middle. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Top with a few Thai basil sprigs. Fold the banana leaf and wrap tightly, similar to wrapping a sandwich in foil or plastic wrap. Repeat with the remaining fish. Carefully place each piece of wrapped fish in a steamer insert, seam-side down. Add the tea leaves to the simmering water and set the filled steamer insert over the water and cover. Steam until the fish is cooked through, about 12 minutes.
• Meanwhile, when is the fish has about 3 minutes left, heat the olive oil in a small saucepan.
• Cut the fish packets open with scissors, then top each pieces of fish with the remaining 2 tablespoons scallions and tablespoon ginger. Spoon the hot olive oil over the top of each piece of fish and serve.

SCALLION-GINGER FRIED RICE

Steps:

• Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

FRIED RICE WITH GINGER, HOISIN, AND SESAME

Steps:

• Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
• While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
• When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
• Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.

FRIED BLACK RICE WITH GINGER TOFU AND SPINACH

Steps:

• Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.
• Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
• Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.

LEFTOVER FRIED RICE WITH BACON AND GINGER

Steps:

• Heat vegetable oil in a cast iron or heavy skillet over medium heat. Add bacon; fry, turning frequently until crispy, about 5 minutes. Remove bacon from the skillet; transfer to paper towels to drain. Let cool for 10 minutes. Crumble into bite-sized pieces.
• While bacon is cooling, cook and stir rice in the same skillet with bacon drippings, ground ginger, and fresh ginger over medium heat until rice is hot, about 5 minutes. Remove from heat. Stir in green onion.
• Heat a small skillet over medium heat until warm; add butter and melt, being careful not to brown the butter. Add eggs, salt, and pepper; scramble until eggs are set but still moist, 3 to 4 minutes. Stir scrambled eggs into hot fried rice until eggs are broken into small pieces. Add crumbled bacon and mix well.

EXCELLENT EGG AND GINGER FRIED RICE

Steps:

• Heat the oil in a wok and cook the scallions, garlic and ginger for 2 minutes.
• Crack in the egg and scramble with a chopstick for a couple of minutes until just set.
• Stir in the rice and peas and continue to cook for a further 4 minutes until piping hot.
• Season with soy sauce and a few twists of black pepper and serve.

SHRIMP PINEAPPLE GINGER FRIED RICE

Steps:

• 1. Add 1 Tbsp of oil to rice and work through so rice does not stick together 2. Put 3 Tbsp of oil into wok that is at medium-high heat. 3. Add ginger, garlic, onions, and chili peppers. Stir for 2 mins. 4. Follow with carrots and stir for 2 mins. 5. Make a well in the wok and then add the beaten eggs. Cook as if scrambling the eggs 6. Add fish sauce and soy sauce to wok. Mix well. 7. Add cashews and stir-fry for 1 min 8. Add rice and stir-fry until rice has mixed with sauce and is a uniform color. Approx 3-4 mins 9. Add in frozen peas, pineapple, and cooked shrimp. Stir-fry to mix in 10. Continue stir-frying, add in green-onions and crushed red pepper flakes and ensure everything is mixed well together. Approx 2 mins 11. Take off heat and add in sesame oil and a dash of hot-chili oil. Mix well. 12. Garnish with coriander and serve!

GINGER SHRIMP FRIED RICE

Steps:

• Cook wild rice blend per producers instructions. Clean and devien shrimp. Put into large skillet or wok with a small amount of oil and sautee just until all shrimp are pink. Transfer to a bowl and set aside. Prepare vegetables. Using the same skillet the shrimp were cooked in without removing the juices left by the shrimp, melt butter with olive oil then add carrots and sautee for a couple of minutes. When they begin to get soft add celery, onions, peas & red peppers. Sautee for a couple of minutes longer until onions start to become transluent. Add garlic, water chestnuts and ginger and sautee just until garlic is cooked and not brown. Add cooked rice into the skillet with the vegetables. In a seperate skillet scramble eggs with a little butter until firm. Add eggs and shrimp into the skillet with the vegetables and toss together with the pickled ginger juice. Add soy sauce and black pepper to taste.

FRIED RICE WITH BACON AND GINGER

Steps:

• Cook coarse-chopped slab bacon in neutral oil until done; add cooked rice, chopped scallions, minced ginger and garlic; cook until rice begins to brown. Crack in 1 or 2 eggs, and continue to stir; finish with soy sauce.

GINGER FRIED RICE

Steps:

• 1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly. 2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt. 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt. 4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. 5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.