CRISPY GINGER GARLIC FRIED RICE

CRISPY GINGER GARLIC FRIED RICE

This is one of my favourite throw-together meals.

Super easy and can be made mostly with what you have on hand.

Make some extra rice for tonight’s meal and you will have this

very flavourful and complete vegetarian dish for tomorrow…

CRISPY GINGER GARLIC FRIED RICE
2 tbsp minced ginger
2 tbsp minced garlic
1/4 cup cooking oil (peanut or grapeseed is a good choice)
4 green onions, chopped (some green parts reserved)
4 cups cooked jasmine rice
sea salt and pepper
1/2 cup fresh or frozen green peas
*2 tsp sesame oil (see Galley Kat Notes below)
*4 tsp Bragg seasoning or soya sauce (see Galley Kat Notes below)
sesame seeds to garnish
4 eggs

Heat the oil in a heavy fry pan or wok.

Stir fry ginger and garlic until browned and crispy.

Remove with a slotted spoon to a paper towel and set aside.

Add more oil if necessary and saute onion until it begins to brown slightly.

Add rice and stir fry until it begins to brown.

Add peas and continue to stir fry for a minute or two.

Drizzle with sesame oil and Bragg.

Season with salt and pepper to taste.

Crack eggs over rice, keep sunny side up,

reduce heat, cover and continue to cook until eggs are set.

Scoop portions on plates, garnish with reserved crisp ginger and garlic, and onion greens.
Serve with extra soya sauce

Galley Kat Notes

I used some leftover Pajeon Sauce and it was delicious!

inspired by Jean George (Food 52)

 

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