Ginger Egg Fried Rice

Ingredients

• 3 cloves Garlic (minced)
• 1 tbsp Ginger juice (frozen, thawed)
• 3 cup Frozen basmati rice (thawed, grains separated)
• 1 cup Frozen corn
• 1 cup Frozen green beans (cut into 1/2-inch pieces)
• 2 cup Baby spinach (loosely packed)
• 3 large Eggs (beaten)
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp lemon juice (squeeze over the dish just before serving)

Instructions

1. 1

   Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat (375–400°F). Once shimmering, add minced garlic and ginger juice, stirring constantly until fragrant, about 30 seconds—don't let them brown.

2. 2

   Add the thawed basmati rice, breaking up any clumps with the back of a spoon. Stir-fry for 2–3 minutes, tossing constantly, until the rice is heated through and grains are separate and lightly toasted.

3. 3

   Push the rice to the sides of the wok, creating a well in the center. Pour the beaten eggs into the well and let them sit undisturbed for 15 seconds, then scramble gently, breaking them into small curds. Once the eggs are just set (still slightly moist), toss them with the rice.

4. 4

   Add the frozen corn and green beans, stirring constantly for 2 minutes until heated through and the vegetables begin to soften slightly.

5. 5

   Add the baby spinach and soy sauce, tossing continuously for 1–2 minutes until the spinach wilts completely and the soy sauce is evenly distributed throughout the rice.

6. 6

   Drizzle the remaining 1 tbsp sesame oil over the top and toss once more. Taste and adjust soy sauce if needed. Serve immediately while hot.

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