Garlic Ginger Fried Rice for Leftover Rice
Use leftover rice, eggs, frozen vegetables, garlic, ginger, and soy sauce for a flexible Chinese-style fried rice recipe.
Use cold rice if possible. Break up clumps before it reaches the pan.
Scramble eggs, then add garlic, ginger, and vegetables.
Add rice and soy sauce. Stir-fry until the rice is hot and separate. Finish with green onion and sesame oil.
Day-old jasmine or basmati rice works better than fresh rice.
Frozen peas and carrots make this reliable year-round.
Use any small diced vegetable that cooks quickly.
Tamari works instead of soy sauce for a gluten-free version if the other ingredients are gluten-free.
Cooked rice: Day-old jasmine rice, Basmati rice, Fresh rice spread out to steam off. Cold rice is easiest. Fresh rice can work if it is cooked slightly firm and cooled uncovered.
Frozen peas: Frozen peas and carrots, Diced bell pepper, Corn. Small vegetables work best because they heat through before the rice dries out.
Soy sauce: Tamari, Light soy sauce, Coconut aminos. Coconut aminos are sweeter, so taste before adding extra sugar or sweet sauce.
Yes. Spread fresh rice on a tray for 10 to 15 minutes so steam escapes, then fry in a hot pan.
A wok is useful, but a wide skillet works well if you avoid overcrowding and let the rice contact the hot surface.
Yes. Use eggs and vegetables, and choose vegetarian sauces such as soy sauce or tamari.