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Dinner recipe · from the recipe book

Ginger Garlic Fried Rice with Egg Ribbons

Crisp-edged fried rice tossed with crisp-tender broccoli, sweet carrots and silky egg ribbons in a bright ginger garlic glaze.

Ginger Garlic Fried Rice with Egg Ribbons

Ingredients

  • 1⅔ cups300 gLong-grain white rice, dry
  • 2 cups480 gWater
  • 5 large250 gEggsbeaten
  • 3¾ cups florets350 gBroccolicut into small florets
  • 3½ medium200 gCarrotsdiced small
  • 1 cup130 gGreen peas, frozen
  • 3 medium45 gGreen onionsthinly sliced, whites and greens kept separate
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 tbsp45 gLow-sodium soy sauce
  • 2½ tsp15 gOyster sauce
  • 1¾ tsp8 gToasted sesame oil
  • 2 tbsp30 gCanola oil
  • 2 tsp10 gApple cider vinegar
  • ½ tsp1 gBlack pepper

Steps

  1. Rinse the rice, then simmer it with most of the water (all but about 2 tablespoons, saved for the broccoli) in a covered pot for 15 minutes; rest 5 minutes, spread on a sheet pan and cool uncovered about 30 minutes so the grains dry.
  2. While the rice cools, prepare the vegetables, garlic and ginger, then stir the soy sauce, oyster sauce, cider vinegar, toasted sesame oil and black pepper together in a small bowl to make the sauce.
  3. Heat one-third of the canola oil in a large skillet over medium heat, pour in the egg and cook, stirring gently, until set and no longer runny, 160°F (71°C); slide onto a plate and cut into ribbons.
  4. Add another third of the canola oil to the skillet over high heat; stir-fry the carrot 2 minutes, add the broccoli and the reserved water, cover 2 minutes, then uncover and stir-fry until crisp-tender. Transfer to the egg plate.
  5. Add the remaining third of the canola oil, then the garlic, ginger and green onion whites; stir 30 seconds until fragrant.
  6. Add the cooled rice, press it into the skillet and let it crisp 2 minutes without stirring, then toss and repeat once.
  7. Stir in the peas, the cooked broccoli and carrot, and the sauce; toss until hot, about 2 minutes.
  8. Fold in the egg ribbons, scatter with the green onion greens and serve.

Contains: Egg, Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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