Fried rice is left over white rice’s best friend. Sometimes i make extra white rice intentionally so i can make fried rice the next day. That’s how much we like fried rice in this house. Throw in some veggies, soy sauce and toasted sesame oil, you are sure to put any good Asian restaurant to shame. The inspiration for this recipe came from a ginger fried rice recipe in the New York Times, i made some changes and i love its simplicity. Ginger and garlic play a vital role in this recipe, and if you are a garlic lover, you are in for a real treat. Pair it with Thai tofu stir fry for a wholesome meal.
2 cups cooked day-old white rice (preferably jasmine rice, but any rice would work)
1 tablespoon toasted sesame oil
1 bunch green onions/ spring onions, white and green parts finely chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
1 teaspoon light soy sauce
1. Heat oil in a wok and when oil is hot, add garlic and ginger. Fry till they turn golden brown. Remove from oil using a slotted spoon and set aside.
2. Add green onions and soy sauce, saute for couple of minutes on high heat.
3. Add rice and cook until heated through. Season with salt.
4. Sprinkle crispy ginger and garlic over rice before serving.