Comments on: ginger fried rice

By: KellyB

KellyB — Fri, 02 Mar 2012 00:42:45 +0000

Love this recipe! Just tried it and it was fantastic! What a great twist! Thank you.

By: Ruth

Ruth — Mon, 20 Feb 2012 20:45:28 +0000

Very good recipe. The type of rice makes a difference and I would be sure to use a Basmati or Jasmine-something with nice aroma and asian flavor. I could easily see grilled shrimp on top without the egg or any type of stir fried meat. We love the ginger and garlic for the top.

By: Humanus Genus

Humanus Genus — Sun, 29 Jan 2012 10:33:53 +0000

This is a great go-to meal on a budget. I added chicken thighs to mine and used medium grain brown rice. Next time I’ll probably use about half the amount of oil – Peanut oil is a saturated fat so I definitely want to use it more sparingly on a recipe that could otherwise be quite healthy. Thanks Deb, yet another one of yours to add to the scrapbook!

By: Katherine

Katherine — Sat, 31 Dec 2011 01:57:28 +0000

I dubbed this dish my “Favorite New Recipe for 2011″. I have made it 3 times since I found this blog in November! I also cut down on the oil, as I had a hard time getting the rice to crisp up with the leeks. Otherwise, perfect, perfect, perfect. Cheap, too, since leeks are the only ingredient I don’t have on hand! Thanks a bunch!

By: JBee

JBee — Thu, 08 Dec 2011 04:03:59 +0000

Made this recipe tonight; perfect comfort food for a dark, cold, rainy night. So delish, but SO oily! Yikes! Next time I’ll use less than half the oil called for. And I would definitely add a bunch more veggies to it, including bean sprouts. Loved the fried, crumbled ginger and garlic topping (except for, again, all the oil!).

By: Megan

Megan — Sun, 31 Jul 2011 01:05:20 +0000

Yay! I’m making this!

By: Anne in MO

Anne in MO — Fri, 10 Jun 2011 02:46:28 +0000

Delicious! I served it on a bed of steamed spinach leaves, like someone above mentioned. The spinach definitely added to the dish, I can’t imagine it without it!

By: C

Fri, 27 May 2011 07:11:12 +0000

This is so cool! Will definitely try making it! But I must point out that the fried and scattered ginger and garlics are not a new thing in fried rice in Asia. Mostly people use shallots though!

By: Teri

Teri — Mon, 16 May 2011 20:17:39 +0000

Made this and added mixed frozen veg (trying to up the veggie intake) and chicken thighs dusted with 5 spice, salt, pepper, flour and stir fried until tender. Utterly brilliant recipe.

By: JS

JS — Tue, 12 Apr 2011 16:29:17 +0000

Just made this, subbing farro for the rice. It’s good–I agree, though, that it’s a bit bland. I added some sriracha, but might also up the garlic and ginger next time. Maybe add some scallions, too?