Page Title
Ginger Fried Rice
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Leftover rice becomes an instant vegetarian main course
with the addition of a few vegetables in this gingery fried
rice. Use whatever vegetables you have hanging out in your
crisper drawer—the wider variety of colors, the better.


3 teaspoons sesame oil, divided
2 large eggs, beaten
1 bunch scallions, chopped
2 tablespoons minced fresh ginger
3 cups leftover rice (any kind)
1 cup fresh peas and carrots
1 cup mung bean sprouts – already cooked
3 tablespoons prepared stir-fry or oyster sauce

Heat 1 teaspoon oil in a wok or large skillet over medium-
high heat. Add eggs and cook, stirring, until scrambled.
Transfer to a plate; set aside. Add the remaining 2
teaspoons oil to the wok. Add scallions and ginger and stir-
fry until fragrant, 1 to 2 minutes. Add rice and vegetables
and stir-fry until hot and beginning to stick to the pan, 3 to
4 minutes. Add sprouts and stir-fry sauce (or oyster sauce).
Toss well until heated through – about 4 minutes. Serve
immediately.
Ginger Fried Rice