Ginger and Vegetable Fried Rice
The first time I served Ginger and Vegetable Fried Rice, it was to a group of my coworkers. We had planned a potluck dinner after work, but we added a twist. I was part of the social committee, we’d plan all kinds of fun stuff, and this time we decided to have each coworker pick a country out of a hat, and cook a recipe from that region. You guys it was so much fun!
Does your workplace have a social committee? A group of some of the most awesome people who plan fun get-togethers outside of work for everyone? I was part of one such group when I lived in Fort (the nickname we all use for my hometown) and I loved every minute of it. If you don’t have one, consider starting one, you won’t regret it. It’s a great way to foster those work relationships and make your job fun and fulfilling!
So, back to the rice, I swear to you, this was a coincidence. I dated a man from Ghana and this recipe is a version of the one he taught me. The relationship didn’t work out but I did get two really good recipes from him. I’ll share the shrimp and peppers soon. Anyways, that day I pulled a folded piece of paper from the hat and written on it was Ghana. No lie! I have pretty good luck pulling things out of hats. We did a Survivor pool once and I picked the guy I wanted. He never won, but I still enjoyed every bit of that season.
We had over 20 different countries to choose from. Some from Africa, some from Europe and of course, Canada and the US. The meal was incredible! We had so many fun dishes to choose from. There was Jamaican jerk pork, a Caribbean sweet potato dish, Swedish meatballs, and falafels from our Dutch coworker. There were appetizers, main dishes, side dishes and of course desserts.
For my dish, since I had Ghana, I knew exactly what I was going to bring. Ginger and Vegetable Fried Rice is my go-to fried rice recipe, ever since I was introduced to it years ago. It’s a pretty basic recipe, but it’s always flavourful. The secret is in the ginger and the chicken bouillon cubes. I always use Maggi chicken cubes for this and in my opinion, they’re the best when it comes to cubed bouillon.
How to make Ginger and Vegetable Fried Rice
Start by getting the rice cooking first. This recipe is the perfect way to use up any leftover rice. So, if you have a bowlful of rice in the fridge, use it here. Once the rice is cooking. I start frying the vegetables.
With a bit of oil in the bottom of a large pan, fry the onion, peppers and carrots over medium heat, stirring until the vegetables are soft. Scoop this mixture out. Add a bit more oil and start frying the rice in batches. I usually work the rice in three batches. Adding half the vegetables and ginger as I fry the rice.
I follow this with a Maggi cube which I break apart and sprinkle over everything. I also scramble an egg into a little well that I make in the middle of the rice. Once it starts to cook, I stir it all together. Then, I repeat that process again, finishing with the last batch of rice. The very last step is to stir in the green peas.
We still talk about this potluck. I suggest giving it a try with your coworkers or even a group of friends. Go ahead and make this dish it’s so tasty. A perfect potluck take-along. If I’m not taking a giant bowlful of this to a get-together, I love to pair it with baked chicken and some broccoli. The leftovers are fantastic. Definitely a dish that’s just as good if not better the next day.
If you love Ginger and Vegetable Fried Rice, check out these other delicious side dish recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Ginger and Vegetable Fried Rice
Ginger and Vegetable Fried Rice is a delicious side dish. Easy to make and loaded with flavour.
INGREDIENTS
- 6 cups Jasmine Rice, cooked
- 3 tbsp olive oil, divided
- 3 eggs
- 2 bell peppers (one green, one red), diced
- 1 onion, large, diced
- 2 carrots, peeled and grated
- 1 cup green peas, cooked
- 2 tbsp ginger, minced
- 2 Maggi chicken boullion cubes
- 2 cloves garlic, minced
- salt and pepper, to taste
INSTRUCTIONS
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If your rice isn't cooked, go ahead and cook it according to the package directions. This recipe is a great way to use up leftover rice.
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Heat one tablespoon of olive oil in a very large skillet, saute the onions, peppers and carrots until soft, about 5 minutes. Scoop the mixture out of the skillet and set aside.
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Working in two batches, heat another tablespoon of olive oil and add 3 cups of rice and fry for a minute, add in half the vegetable mixture, half the ginger and one maggi cube. Fry until hot, make a well in the rice and crack an egg into it, scramble that and mix this into the rest of the rice.
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Do this again with the remaining rice, vegetables and ginger. Add another egg and scramble that in as well as another maggi cube.
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Add in one more egg and scrambling that in and then finish by stirring into the peas.
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Serve immediately.
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