Try this Ginger Fried Rice recipe, or contribute your own.
- Carbohydrate 13.9413925284938 g
- Cholesterol 846 mg
- Fat 80.8058931769882 g
- Fiber 2.84135913644336 g
- Protein 30.0097234081908 g
- Saturated Fat 11.0256507005725 g
- Serving Size 1 1 recipe (443g)
- Sodium 292.319526406532 mg
- Sugar 11.1000333920504 g
- Trans Fat 4.39681320573152 g
- Calories 882 calories
Step-by-step
- Ingredients : 1 tablespoon minced garlic, 2 large eggs, 2 teaspoons soy sauce, salt, 1 teaspoon sesame oil, 1 tablespoon minced ginger, 1/4 cup canola oil, 1 cup thinly sliced leeks white and light green parts only, rinsed and dried, 2 cups day-old cooked rice preferably jasmine, at room temperature
Aromatic heat from fresh root aromatics combines with crisp grains coated in toasted sesame oil. Hot iron meets cold starch, creating a sharp sizzle that releases pungent allium compounds immediately into the air.
Adapting the Base Grain and Fats
Day-old jasmine rice works best because refrigeration retrogrades the starches, firming the individual kernels so they separate under high heat instead of clumping. If the rice is freshly cooked, spread it across a rimmed baking sheet and chill it uncovered for 30 minutes to drive off excess surface moisture. Canola oil provides a high smoke point necessary for rapid frying without scorching the minced garlic. Substitute neutral grapeseed or avocado oil at a 1:1 ratio if canola is unavailable. To achieve vegetarian standards, ensure the soy sauce contains no hidden fish extracts. Sesame oil scorches easily, so add it near the end of cooking just to impart aroma rather than using it as the primary cooking fat.
- Wet rice causes steaming instead of frying; ensure grains are completely dry before adding them to the hot pan.
- Thinly sliced leeks burn faster than onions, so keep the heat at medium-high and stir continuously.
- Cast iron retains heat efficiently, but standard stainless steel skillets work well if preheated properly before adding the oil.
