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My ginger fried rice uses ground chicken to add richness and texture, working perfectly with the crispy rice that’s infused with the warm zesty ginger flavor. It is great either as a side dish or a light one-pan main dish.

Ginger Fried Rice

By Maggie Zhu
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
My ginger fried rice uses ground chicken to add richness and texture, working perfectly with the crispy rice that’s infused with the warm zesty ginger flavor. It is great either as a side dish or a light one-pan main dish.

Ingredients

Marinating

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
US Customary - Metric

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

  1. 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.
  2. To make this dish gluten-free: Use tamari instead of soy sauce.

Nutrition

Serving: 1serving, Calories: 413kcal, Carbohydrates: 39.5g, Protein: 20.6g, Fat: 18.4g, Saturated Fat: 4.5g, Cholesterol: 174mg, Sodium: 680mg, Potassium: 169mg, Fiber: 1.2g, Sugar: 0.8g, Calcium: 46mg, Iron: 3mg