Here is a ginger fried rice recipe that you could make with either regular rice, or cauliflower rice. It’s fragrant, tasty, and perfect with an egg on top!
I originally found this ginger fried rice recipe in food 52’s glorious book genius recipes. I could not recommend that cookbook enough — every recipe is foolproof, and they’re all reimaginations of classics that leverage seasonal ingredients, or in this case, things you probably already have in your pantry, to make delightful and fragrant meals that are equally impressive on Tuesday night as they are at a dinner party with friends. I have made this ginger fried rice recipe with both rice and cauli rice, and both are equally delicious.Print
elevated fried rice, scented with ginger and garlic; perfect for a weeknight dinner for two.
- 1/2 cup vegetable oil (or schmaltz if u fancy)
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
- optional: 1 lb of ground pork
- 1 tsp of ground ginger
- 1 tsp of ground garlic
- 4 cups of cooked, day old rice or cauliflower rice (frozen/prebought OK)
- 2 large eggs
- 2 teaspoons sesame oil
- 4 teaspoons coconut aminos
- In a large skillet, heat 1/4 cup 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 oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
- Optional: add ground pork in and brown, add in ground ginger and ground garlic to really amp up the aromatics.
- Raise heat to medium and add rice or cauliflower rice. Cook, stirring well, until heated through. Stir crisped garlic and ginger into mixture.
- In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny. use the julia turshen trick: splash a tablespoon of water into the pan and cover for 30 seconds so that the steam helps the egg whites set, without burning the egg.
- Divide among 2 dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon coconut aminos.