Ginger Fried Rice Recipe

Ginger Fried Rice Recipe photo by Taste of Home

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For variety and color, I like to combine at least two types of vegetables. This is a flexible dish, limited only b y what's in the fridge and your imagination.

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Ginger Fried Rice Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

2 teaspoons canola oil, divided
1 egg, lightly beaten
1/4 cup chopped sweet red pepper
1 tablespoon chopped green onion
1 garlic clove, minced
1 cup cold cooked instant rice
1/4 cup cubed cooked chicken
1 to 2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 tablespoon shredded carrot

Directions

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. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 223 calories, 9 g fat (2 g saturated fat), 121 mg cholesterol, 517 mg sodium, 23 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Ginger Fried Rice in Reminisce October/November 2010, p44