Gingerfriedrice Recipes

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 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 RICE

Steps:

• Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

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 CHICKEN FRIED RICE

Steps:

• Heat a large skillet over medium high heat. Add 1 teaspoon oil and onions, cook until onions begin to brown around the edges, about 7 minutes. Add eggs and cook until set, about 2 minutes; set aside. Add 1 tablespoon oil, add chicken and cook until lightly browned, stirring occasionally, about 5 or 6 minutes; set aside with eggs.
• Add remaining oil to the skillet and cook the ginger, garlic, and red pepper until softened, about 2 minutes. Add rice and peas, cook an additional 2 minutes.
• Stir in eggs, chicken, soy sauce and sesame oil. Cook until heated through, about 3 to 5 minutes. Sprinkle with green onions and serve.

FRIED RICE WITH EGG & GINGER

Steps:

• Heat the oil in a wok. Add the ginger and garlic, then stir-fry briefly until just coloured. Add the prawns and the whites of the spring onions, and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble. Add the cooked rice and stir-fry everything together for 10 mins. Add the rest of the spring onions, rice wine and soy, then toss everything together well. Serve immediately.

GINGER FRIED RICE

Steps:

• In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown but not burnt. (This took me over 10 minutes.) With a slotted spoon, transfer to paper towels and salt lightly.
• Reduce heat to medium-low and add remaining tablespoon 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.
• Fry eggs in remaining oil, sunny-side up, until edges are set but yoke is still runny. (It's up to you how you prefer your eggs - I like mine thoroughly cooked).
• Divide rice among four dishes and top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Evenly sprinkle leeks and crisped garlic and ginger over everything and serve.

THAI GINGER "FRIED RICE"

Steps:

• Chop up the head of cauliflower into florets, then add to the food processor with the chopping blade. Process until cauliflower is broken up into rice-sized pieces. Only fill the food processor ½ full, and process in batches.
• Prepare the vegetables and pineapple by chopping them into bite-sized pieces.
• In a large frying pan, lightly scramble the eggs, cooking them about half way. Set them aside in a dish.
• Mince or finely slice the garlic and ginger. Add ½ tablespoon of sesame oil to the frying pan, and saute over medium low heat for 5-10 minutes, until soft.
• Turn the heat up to medium-high, and add the remaining ½ tablespoon of sesame oil, and the chopped stir-fry vegetables and pineapple to the pan. Continue to cook until vegetables are tender. Then, add the "riced" cauliflower, and mix well. Continue to stir and cook until cauliflower is soft. Stir in the eggs, and allow to fully cook into the mixture.
• Add soy sauce, rice wine vinegar, and Sriracha. Adjust the soy sauce and Sriracha to taste.
• Garnish with fresh chopped cilantro and toasted cashews-- optional, but highly recommended!

GINGER FRIED RICE RECIPE

Steps:

• In a wok or large skillet, heat 2 tablespoons 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 the remaining 2 tablespoons of oil and the leeks. Cook about 10 minutes, stirring occasionally. 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 two 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 enjoy hot.