Ginger Fried Rice


5 minutes


Cooking time:

15 minutes


4 people


  • 3 tablespoons coconut oil
  • 2 teaspoons grated fresh ginger (use 2 tsp of powdered ginger in a pinch)
  • 2 teaspoons minced garlic
  • 2 green onions (scallions) thinly sliced (optional)
  • 2 cups mixed frozen vegetables (thawed)
  • 2 large eggs, beaten
  • 2 cups cold cooked brown rice
  • 2 1/2 tablespoons organic tamari sauce (or organic gluten free soy sauce)


  1. Heat 1 tablespoon oil in a wok or frying pan.  Add minced ginger and garlic and cook until softened, about 1-2 minutes.
  2. Add thawed vegetables and cook until just tender, approx 2 to 4 minutes. Transfer to a large plate.
  3. Add 1 tablespoon of oil to pan and cook eggs, stirring frequently with a fork, to break up the eggs.
  4. Add remaining 1 tablespoon oil to the pan.  Add rice and stir until hot, 1 to 2 minutes. Mix the cooked eggs into the rice.
  5. Add the vegetables back to the pan and fold into the rice and egg mixture until well distributed.
  6. Turn off heat.  Add tamari sauce and stir until well combined.


Feel free to add cut up chicken, shrimp, pork, tofu or any other protein of your choice.  If you prefer the rice to be more moist, add 1/4 cup of chicken or vegetable stock.

This recipe also works well for leftover quinoa!