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Ginger Fried Rice

 Ginger Fried Rice
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
2 ServingsPrep/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 Minute® White 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.