Ginger Fried Rice

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Ginger Fried Rice

Ginger Fried Rice

Leftover rice becomes an instant vegetarian main course with the addition of a few vegetables in this gingery fried rice. Use whatever vegetables you have hanging out in your crisper drawer—the wider variety of colors, the better.

Serves 4

Prep Time 20 min

Total Time 20 min.


  • 3 teaspoons peanut oil, divided
  • 4 large eggs, beaten
  • 1 bunch scallions, chopped
  • 2 tablespoon minced fresh ginger
  • 3 cups cold cooked long-grain brown rice
  • 1 cup frozen peas
  • 1 cup mung bean sprouts, (see Note)
  • 3 tablespoon prepared stir-fry or oyster sauce

Cooking Directions

Step 1

Heat 1 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until scrambled. Transfer to a plate; set aside. Add the remaining 2 teaspoons oil to the wok. Add scallions and ginger and stir-fry until fragrant, 1 to 2 minutes. Add rice and peas and stir-fry until hot and beginning to stick to the pan, 3 to 4 minutes. Add sprouts, stir-fry sauce (or oyster sauce) and the reserved eggs. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately.