Ginger Fried Rice Recipe
Ginger Fried Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For variety and color, I like to combine at least two types of vegetables in this fried rice recipe. It's a flexible dish, limited only by what's in the fridge and your imagination. —Becky Matheny, Strasburg, Virginia
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Ginger Fried Rice in Reminisce October/November 2010, p44

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