Ginger Egg Fried Rice

Name: Ginger Egg Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 300 g Cooked white rice; 2 each Egg; 100 g Frozen peas; 10 g Fresh ginger; 30 g Scallion; 20 ml Soy sauce; 15 ml Olive oil

Ginger and scallion give this egg fried rice its direction without a long sauce list. It is a way to make a meal from cooked rice only when that rice has been handled and stored safely. Break up clumps before cooking so the grains heat evenly, and keep turning the rice until it is hot throughout.

Egg fried rice with green peas and small carrot pieces in a blue bowl. — Representative photograph · Egg Fried Rice by Lloyd Morgan · Source · CC BY-SA 2.0. Full frame resized without enlargement to a maximum width of 1200 pixels and converted to WebP. Adaptation: CC BY-SA 2.0. Representative egg fried rice with peas. The photograph also includes small carrot pieces; the recipe does not require carrot. Seasoning quantities and ginger cannot be established from a photograph. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 10 min · Cook time: 10 min · Total time: 20 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Cooking safety

U.S. guidance gives 71°C (160°F) for egg dishes. Cook egg components fully; appearance alone is insufficient for mixed dishes.

Official U.S. cooking temperature guidance

Ingredients

300 g Cooked white rice
2 each Egg
100 g Frozen peas
10 g Fresh ginger
30 g Scallion
20 ml Soy sauce
15 ml Olive oil

Allergens listed for these ingredients · Egg, Soy, Wheat. Check package labels.

Step-by-Step Instructions

Use freshly cooked rice or rice that was promptly cooled and safely refrigerated. Break up clumps. Beat the eggs and finely chop the ginger and scallion.
Heat oil in a wide skillet. Add ginger and scallion whites, then add eggs and stir until set.
Add rice, peas and soy sauce. Stir-fry until the rice and peas are steaming hot throughout. Finish with scallion greens and serve immediately.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, food thermometer, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Use the 300 g rice as cooked weight. Do not put 300 g dry rice into the frying pan: it needs separate cooking and produces a much larger amount.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.