Fried rice is one of my favorite dishes to make. It is always so comforting, and I can make it with whatever I have in my pantry. In the past, I’ve shared a few easy fried rice recipes, including Egg Fried Rice, Pork Fried Rice, and Shrimp Fried Rice. Today I want to introduce my ginger fried rice. This version presents some classic Chinese flavors with a twist. Instead of adding diced chicken or shrimp, it uses ground chicken. The result is a fried rice that’s extra flavorful, with savory bits of chicken mingling into every bite.
Why this recipe
- A LOT of ginger to create a flavor base – I used fresh ginger in the chicken marinade and to infuse the oil for the fried rice. It gives the fried rice a punchy and bright aromatic taste without being overwhelming.
- Ground chicken is used to add richness and texture – Ground chicken creates small crispy bits that melt into each bite of rice. It adds a lot of flavor to the gingery rice without overpowering the ginger.
- Quick to prepare – You can skip the chopping by using ground chicken, which makes this fried rice perfect for a busy weeknight.
- Versatile and adaptable – I kept this ginger fried rice simple. But you can also toss in vegetables such as peas, carrots, and bok choy to make it a one-pan meal.
Whether you serve it as a simple main dish or a side, this ginger fried rice is a refreshing upgrade from the usual. It’s comforting and hearty, yet bright and aromatic.
Ingredients
- Ground chicken: I used a fairly large amount of chicken in the rice. It adds richness to every bite. The chicken itself is mild enough to add flavor without overpowering the ginger.
- Shaoxing wine: I like to use a small amount to add earthy umami to the chicken. Replace it with chicken broth or water for a non-alcoholic dish.
- Soy sauce: I only used soy sauce in the chicken marinade. So it seasons the whole dish without adding dark color to the rice, giving it the authentic appearance of the restaurant version.
- Salt: The main seasoning in the dish. Make sure to layer it in different steps – when you beat the eggs, marinate the chicken, and season the rice, so it brings out the flavor of each ingredient.
- Ginger: A generous amount of fresh ginger is used in the chicken and the rice for a bright and zesty flavor.
- Eggs: Eggs add tender texture. Feel free to use four eggs instead of three for a heartier result.
- Scallion: It adds a natural sweetness to the dish. I like to use a lot of scallion in my fried rice.
- Overnight rice: Long grain rice works the best, and my favorite is jasmine rice. Make sure you cook the rice beforehand and chill it in the fridge overnight.
What is overnight rice and why is it important?
Overnight rice generally means rice that’s not freshly cooked. For the best result, you should chill the rice in the fridge for at least a day, or even longer. When refrigerated, the starch in the rice hardens and the rice starts to lose moisture. The rice will taste less nice by itself as it beomes slightly stale, but it’s perfect for making fried rice. Because the grains separate easily, and the rice will turn crispy. It also allows the seasonings and aromatic oil to coat each individual grain of rice, making the dish much more flavorful.
Fresh rice is very sticky and will create clumps of fried rice that are soggy and not properly seasoned.
How to make
- Lightly scramble the eggs and transfer them to a plate.
- Cook and break apart the ground chicken. Make sure to use high heat so the surface of the chicken turns golden crispy.
- Add the ginger and scallion whites to infuse flavor, then toast the rice thoroughly. Before adding the rice, I like to use my hands to fluff the rice, so the grains separate easily. During cooking, do not stir the rice constantly. Let the rice toast on the hot pan as you stir it occasionally, so the grains have enough time to crisp up.
- Add back the cooked eggs, stir and chop to mix them into the rice.
- Mix in the scallion greens to finish up the cooking.
How to serve
Ginger fried rice is a super versatile dish that can be served as a side or light main dish. Here are some ideas:
- Serve it as a one-pan main dish by adding some vegetables during cooking. Frozen peas, diced pepper, diced baby bok choy, and frozen vegetables mix (carrot, peas and corn) all work very well.
- With stir-fried vegetables: Balance the fried rice by serving it alongside a quick veggie stir-fry, such as garlic bok choy, broccoli with garlic sauce, or Chinese broccoli with oyster sauce.
- As a side dish: Ginger fried rice pairs well with bold main dishes like kung pao shrimp, black pepper beef, or honey glazed salmon. The ginger flavor keeps it fresh and prevents the meal from feeling too heavy.
- Family-style: Place the fried rice in a large serving bowl and serve it with other dishes such as egg drop soup, cucumber salad, and beef stew with potato.
Frequently asked questions
Can I replace ground chicken with another protein?
Yes! Mild tasting proteins such as ground turkey and pork work well. Each brings its own flavor and texture, but ground chicken keeps the dish light and helps the ginger shine.
How do I keep the fried rice from getting soggy?
Avoid freshly cooked rice and only use rice that’s been stored in the fridge for at least a day. Make sure your pan is hot before adding the rice, use enough oil to coat the grains, and avoid crowding the pan.
Do I need a wok to make fried rice?
A wok is nice to have because it makes it easy to toss the rice, but a large skillet works just as well or even better, especially if you have an induction or electric stove. The key is cooking over medium-high to high heat to properly toast the rice.
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Ginger Fried Rice
Ingredients
Marinating
- 8 oz ground chicken
- 2 teaspoons Shaoxing wine
- 2 teaspoons soy sauce
- 1/4 teaspoon salt
- 1/2 teaspoon grated ginger
Fried rice
- 3 tablespoons vegetable oil
- 1 tablespoon ginger , minced
- 3 eggs , beaten with a pinch of salt
- 4 scallions , sliced, white and green parts separated
- 4 cups overnight jasmine rice , fluffed with your hands to separate the grains (or other medium or long grain rice)
- 1/2 teaspoon salt
Instructions
- Combine the chicken, Shaoxing wine, soy sauce, salt and 1/2 teaspoon of grated ginger in a medium bowl. Mix well and marinate for 10 minutes while preparing the rest of the ingredients.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the eggs. Let cook, scramble lightly until mostly cooked through (*Footnote 1). Transfer the eggs to a plate.
- Add 1 tablespoon of oil and the ground chicken. Stir and chop the chicken into small pieces, until the surface turns golden, 3 to 4 minutes.
- Add the scallion whites and the 1 tablespoon minced ginger. Stir and cook until the ginger turns golden, 1 minute or so.
- Add the rice and the remaining 1 tablespoon oil, and sprinkle the salt over the rice evenly. Stir and cook to toss the rice until coated evenly with the oil and the grains have fully separated, 3 to 4 minutes.
- Add back the eggs. Keep stirring as you cut the eggs into small pieces with your spatula, until the rice is fully toasted, another 2 to 3 minutes.
- Turn off the heat. Add the scallion greens. Stir to mix everything together, until the green onions are just wilted. Taste the rice and sprinkle more salt if needed. Transfer to a plate or bowl. Serve hot as a side dish.
Notes
- I like to leave the eggs slightly undercooked at this stage, so it mixes in with the grains of rice later and creates a nice texture.
- To make this dish gluten-free: Use tamari instead of soy sauce.
Nutrition
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