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I love a good stir fry recipe! This Ginger Fried Rice is flavorful and easy to meal prep for the week because it’s simple and quick to throw together. The ginger adds a great depth of flavor and also makes it an even more nourishing meal. Ginger is great for reducing inflammation, soothing the digestive tract, balancing blood sugar (which is great for a rice heavy dish), and more. Enjoy this recipe as a side dish to any Asian-inspired meal.
PrintGinger Fried Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side, Lunch
- Method: Stovetop
- Cuisine: Asian
Ingredients
3 large eggs
1 Tbsp sesame oil
2 medium carrots, peeled and diced
1 small bell pepper, seeded and diced
1 small yellow or white onion, diced
4 garlic cloves, minced
1 1/2 tsp grated fresh ginger root (about 1 1/2 inch cube without skin)
1/2 cup frozen peas
1/2 tsp black pepper
3 cups cooked brown rice
3–4 Tbsp coconut aminos, to taste
Salt to taste
Garnish:
Sliced green onions
Sesame seeds
Instructions
- Cook the brown rice according to the package instructions (make a yield of three cups cooked). I recommend cooking in chicken or veggie broth for best flavor.
- Prep the veggies as instructed.
- Crack the eggs into a small bowl and beat them together. Set aside.
- Add the sesame oil to the pan over medium heat and preheat for several minutes.
- Once the pan is hot, add the carrots, bell pepper, and onion and cook for a few minutes until softened. Add the minced garlic and ginger and cook another minute.
- Add the peas and black pepper and combine well. Cook for a couple minutes.
- Then add the cooked brown rice and beaten eggs and mix well to combine. Stir and cook for a few minutes until the eggs are cooked. Add the coconut aminos and combine well. Taste test and add more coconut aminos or salt as desired.
- Serve and garnish with the green onions and sesame seeds if desired.
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