Ginger Fried Rice | Everyday Dorie

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.

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.

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.

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.