Ginger Stir Fried With Rice Recipe

Prepare vegetables

Peel and finely mince or julienne the fresh ginger to yield about 2 tablespoons. Trim celery and slice thinly (about 2 cups). Peel and julienne the carrot to make about 1 cup. Peel and dice the yellow onion to yield 1/2 cup. Core and thinly slice the red bell pepper to yield 1/2 cup. Clean and slice mushrooms to yield 1 cup. Slice green onions thinly; separate white and green parts if possible.

Rice & eggs

If using freshly cooked rice, spread it on a tray to cool and dry slightly (best if day-old refrigerated). Lightly beat the 2 large eggs in a small bowl and season with a pinch of salt.

Make sauce

In a small bowl combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce (optional), 1 teaspoon light brown sugar or honey, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Stir to dissolve and set aside.

Heat wok/pan

Place a large wok or heavy skillet over high heat. Add 1 tablespoon neutral oil and swirl to coat. The pan should be very hot but not smoking excessively.

Scramble eggs

Add the beaten eggs to the hot pan, tilting to create a thin omelet. Cook until just set, then transfer to a cutting board and slice into bite-sized ribbons. Remove remaining oil and wipe pan if needed, leaving a thin film to cook vegetables.

Aromatics and vegetables

Return the pan to high heat and add the remaining 1 tablespoon neutral oil. Add the minced ginger and the white parts of the green onions; stir-fry 20–30 seconds until fragrant. Add the sliced onions, carrots, and celery. Stir-fry 1–2 minutes until they begin to soften but are still crisp. Add the red bell pepper and mushrooms and continue stir-frying 1–2 minutes until mushrooms release moisture and vegetables are tender-crisp.

Combine rice and sauce

Push the vegetables to one side of the wok. Add a light drizzle of neutral oil to the cleared space and add the cooked rice in handfuls, breaking up any clumps. Toss the rice with the vegetables, then pour the prepared sauce evenly over the rice. Continue to stir-fry on high heat for 2–3 minutes so the sauce coats the rice and evaporates slightly.

Finish

Add the scrambled egg ribbons back to the wok, drizzle 1 teaspoon of sesame oil over everything, and toss to combine. Taste and adjust seasoning with additional soy sauce or salt if needed. Stir in the green parts of the sliced green onions.

Serve

Remove from heat and serve hot, garnished with extra sliced green onion or a light sprinkle of sesame seeds if desired.