Ginger Fried Rice

My husband is in his final semester of graduate school, studying for an MBA. It’s been incredibly busy, especially during these last two weeks. He’s been off doing his thing most weeknights and even during the weekends too. During these times I like to try out a new dish – those that are more likely to be epic failures – or I just completely mail it in. I often go with the latter, because cooking for one kind of blows. Instead of making bowl after bowl of pasta every night this week, I decided to switch it up with some fried rice. I was inspired by the ever fabulous Mimi Thorisson to make some “comfort food” and this recipe is perfect. It’s simple but really, really flavorful with just the right amount of ginger and garlic.  I added a few things to her recipe, such as the sesame oil and broccoli, just because I like a hint of smoke and I needed to get in some greenery.



Grocery List 

3-5 tbsp grated ginger root

3-4 servings of cooked rice

2 generous handfuls of broccoli florets

2 eggs

3 tbsp soy sauce

1 garlic clove, minced

1 shallot, chopped

2-3 tbsp canola oil

A dash of sesame oil


How To 

Heat the oils in a frying pan on a high heat. When it is good and hot, cook the shallots and ginger for two minutes. Add in the garlic, and roughly 30 seconds later, throw in the broccoli florets. Let it cook for a minute or so, then add the rice and stir well. Create a well in the middle of the frying pan by moving all of the ingredients to the sides and break the eggs in the center. Scramble the eggs in the center for a minute or two and then mix all the ingredients together in the pan. Finally, add in the soy sauce, stir it all up, and cook for two more minutes. Top the dish with some scallions and serve immediately with Sriracha. This dish serves two comfortably, or it serves one for a couple of nights. You can easily add a protein – tofu, chicken, beef, pork, or shrimp – but I was just trying to keep it simple this time around.



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