Dorie Greenspan/ easy everyday/ Gluten free/ Pantry essentials/ Sauté/ Side

Ginger Fried Rice | Everyday Dorie

Add-ins: roasted tofu and cilantro

Dorie Greenspan in Everyday Dorie shows us how to use ginger to make fried rice taste fantastically fresh and enlivened. This turns out far better than most takeouts that are often laden with oil and starch while short on freshness. Dorie has generally succeeded in this Asian inspired ginger fried rice.

There are a lot of ingredients tossed into the rice, primarily from leftovers you can gather in the fridge. I follow Dorie’s recipe to include these vegetables: baby bok choy, cabbage, carrot and tofu. But the beauty and convenience of this dish is that anything goes. Also try vegetables such as broccoli, spinach, pepper or mushroom.

Any vegetable goes well with fried rice

One thing in common in any fried rice dishes is the trio of aromatics: onion, garlic and ginger. Finely chop fresh ginger (one tablespoon or more), one medium onion and 1 to 2 garlic cloves. Cook the aromatics in hot oil until softened for maximum flavor.

The fresh ginger, in particular, delivers the extraordinary brightness that I wouldn’t hesitate to put in more. I see why ginger appears in the title of the dish. I can safely say that ginger is indispensable for any fried rice dishes.

Trio of aromatics: onion, garlic and ginger

Besides ginger, the MVP in fried rice, the savoring sauce is providing another punch of flavor. I have these less-frequently used Asian ingredients, including ponzu sauce (a mix of citrus and soy), gochujang (Korean fermented chili sauce) and honey. Each of these is a flavor bomb in and of itself. Invariably, the ponzu mixture is just incredible and mouth-watering. Amazing how three ingredients are able to deliver such depth of flavor. I’ll make the sauce again and again; it elevates any dish.

Make the ponzu sauce with citrus, soy sauce, gochujang and honey

The key to making good fried rice is by tossing together the vegetables, aromatics and the sauce at high heat until charred. Tossing, turning and stirring is easier in a wok. So it’s time to bring out the wok, if you have one.

When it comes to rice (I use basmati), leftover rice is better than freshly cooked rice. Time in the fridge makes the rice less sticky, therefore easier to toss evenly with the vegetables and the sauce. If the rice stick to the bottom of the pan, add some water to loosen them — a little at a time. Another great tip from Everyday Dorie.

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8 Comments

  • Reply
    steph (whisk/spoon)
    March 13, 2020 at 5:26 pm

    delicious– i’ll definitely be trying this with tofu!!

  • Reply
    Tricia S
    March 13, 2020 at 6:38 pm

    Wow- let me start by saying that top photo is just amazing ! Enjoy all of your pictures and your description is spot on. I was excited to try the Ponzu and Gochujang and they did not disappoint. I know that I will be revisiting this with chicken and pork, but you definitely have me thinking about the tofu too- it looks delish. I’m catching up on the last recipe too (I was traveling) and enjoyed your post. I agree that Dorie’s rendition was sheet pan suppers at their best. Both of these recipes not only reminded me to enjoy leftovers, but showed me what a difference a tweak or two for an old standby can make.

  • Reply
    cheznana
    March 13, 2020 at 6:55 pm

    This was so good and I plan to try other types of protein with the recipe. I have not tried tofu before, but yours looks so interesting I just might try it. This was a first for me with the Ponzu and Gochujang and I loved it.

    • Reply
      Casey
      April 10, 2020 at 2:49 pm

      Tofu can be wonderful! It’s pretty flavorless on its own, so here are a few tips if you’re just starting out:
      1. There are lots of different textures. People often start out with extra firm tofu.
      2. If you want an even chewier texture, freeze the tofu. It will become even spongier.
      3. Press your tofu before using it to get out all the liquid that it’s stored it. A quick Google search will turn up lots of good advice on how to do this.
      4. Marinate your tofu! Make extra sauce, because it will be soaked up quickly.

  • Reply
    Diane Zwang
    March 14, 2020 at 4:28 pm

    Loved all of your advice, I should have added more ginger. Fresh vegetables make this dish. Yours looks delicious.

  • Reply
    Karen Reinsch
    March 15, 2020 at 6:00 pm

    Your photo is beautiful! These sauces really are flavor bombs. So delicious!

  • Reply
    Mardi (eat. live. travel. write.)
    March 18, 2020 at 5:03 pm

    This sauce is great, but I always make more! And play around with it 🙂

  • Reply
    Kim
    March 19, 2020 at 4:49 pm

    Yours looks absolutely delicious!! I need to play around with the sauces a bit but very versatile dish!

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