Comments on: ginger fried rice

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?

By: sarah

sarah — Thu, 07 Apr 2011 23:46:12 +0000

I just made this and it was fantastic!! I made it just as directed, except used wild rice and added some crushed red pepper. This is a new favorite, and was so so easy.

By: Jennifer D

Jennifer D — Thu, 24 Feb 2011 04:41:20 +0000

I found this while dipping back into the site, and it fried up deliciously.

What did I change? Unrefined sesame oil (for frying) instead of peanut oil, and I used quinoa instead of rice (have a ton left over from a vegetarian experiment). It was really easy to throw together. This is the kind of dish that requires ingredients I almost always have on hand – the only thing I had to nip out for was leeks, and a fresher knob of ginger. You’re really only limited by the number of eggs in your fridge.

I’d double the ginger and garlic, and maybe even up the amount of scallions for texture and flavor. Will definitely make it again!