Don’t throw away that day old rice! Make fried rice without soy sauce instead. This is the easiest garlic ginger fried rice recipe that whips up in ten minutes.
Growing up, steamed rice and garlic fried rice, also called sinangag, is a must-have for any Filipino household. Especially, when you eat rice every day and leftover rice is common.
I could find rice next to my morning sausage and eggs. It really seemed like a morning meal was not complete without it.
So it’s no surprise I feel like having kind of rice all the time. However, once in a while I like fried rice without soy sauce and a little hint of ginger.
Why Make Garlic Ginger Fried Rice
It’s a recipe that is best only when using leftover rice. Fresh rice is far too wet to fry properly.
One reason why Filipinos have garlic fried rice in almost every restaurant and in the home so nothing goes to waste.
Here, I add some ginger (I love ginger so much) to add vibrant flavor, especially since ginger is a staple ingredient in my home. Then, adding garlic is a must.
This is especially good and simple because it’s a fried rice without soy sauce recipe.
My kids really love it like this and this rice works well as a side that is more fresh and light. Ginger rice goes well with any ulam (dishes that are normally eaten with rice).
I crave the extra elevated layer that ginger gives which makes it versatile for adding shrimp, pork, or chicken.
Plus, as I mentioned, my kids like this balance of flavors and it’s very palate-friendly for all those at the dining table.
This recipe is the most simple variation of garlic ginger fried rice and it’s more about landing the technique for otherwise the simplest and quickest recipe you may ever make.
How to make Garlic Ginger Fried Rice
You’ll need just a few ingredients and some hungry kids or adults to partake once the rice is all done.
My kids love this recipe and so I’ve learned to not over sautee the garlic and ginger so it keeps its fresh flavor.
If you prefer very crispy garlic bits, just fry the garlic and ginger for a longer time, until you can see crisp browning on the edges and then remove and add them back at the end.
- Heat your wok or pan first. Then, add oil when the pan is hot.
- Fry a scrambled egg, only until almost done. Keep it as moist as possible. Do not cook it all the way and make it dry out. Remove it and put it aside.
- Add fine chopped or minced garlic and ginger. Lightly sautée until browning on the side and remove from the pan.
- Add leftover, cold rice. Spread it in the pan. Let it sit for 2-3 minutes. Begin to toss it until the rice grains are completely separated.
- Add back the ginger and garlic. Toss and mix.
- Add the egg and use your spatula to gently cut it into small bits.
- Remove your rice from the heat. Garnish with scallions and enjoy!
- Add some sides like soy sauce and chili sauce.
Ingredients needed for Garlic Ginger Fried Rice
- garlic – finely minced
- ginger – finely minced
- leftover rice
- neutral oil
- salt
Optional Garnishes:
- fried egg (my favorite)
- red chilis
- spam
- ham
- flakes of leftover Firecracker salmon
- bay shrimp
- scallions
- chili oil
- soy sauce
- sesame oil
- furikake
- small dried fish
Tools Needed for Wok Cooking
It’s important for fried rice morsels to remain intact and not get cut or mushy from using the wrong utensil.
I really love a spider skimmer for making fried rice and all kinds of frying and noodle dishes.
For me, it seems that it’s gentle on the rice without cutting it and fluffs the rice well during tossing and mixing. I’ve had mine for almost a decade and it’s still working great, made from stainless steel, and I use a little brush to keep it clean.
I also use a silicone spatula as another alternative to folding the fried rice gently so it stays fluffy.
A good wok is also an investment and it’s worth having a solid, quality wok that works on various stoves and in the oven. This ensures even cooking and heating and I love it for everything from rice, stir fry, to pan-fried whole fish.
I always stick to cookery that is free from toxins and those “forever” chemicals found in some non-stick products.
How To Serve Ginger Fried Rice
Garlic ginger fried rice is perfect on its own as a side dish, especially if your other meal items are already salty and rich.
Since it’s fried rice without soy sauce, it is a nice accompaniment to many more main dishes and savory sides.
However, I love adding protein like fried or scrambled egg on top and make this a lunch meal or one-bowl dinner.
There are so many ways to add toppings to this recipe to make it go from a daytime meal to the dinner table.
I suggest perfecting this simple recipe first, then adding more garnish variations as you continue to have it in your home.
Recipes For More Sides
Easy 20 Minute Salt and Pepper Shrimp (with Vinegar Dipping Sauce)
Yes, however, this is best to eat right away. You can reheat leftovers in the microwave with a splash of water.
Yes. I love olive oil and use it when I can replace other oils. Just keep the flame low so you don’t burn the oil and the ingredients. It will take more time to finish making the fried rice. Olive oil burns easily so keep that tip in mind.
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Want More? Try the best simple fried rice recipe.
Easy Garlic Ginger Fried Rice
Equipment
- 1 wok or large pan
- 1 spatula or wok spatula
- 2 small bowls
Ingredients
- 3-4 cups leftover jasmine white rice or brown rice can still be cool from the refrigerator
- 3 tbsp neutral oil
- 2 tbsp garlic finely minced
- 2 tbsp ginger finely minced
- 2 whole eggs beaten for scrambling
- salt to taste
- pepper to taste
- scallions as optional garnish
Instructions
- Heat wok or pan over high flame. Add oil when wok is hot.
- Add beaten eggs. Once the eggs are starting to cook, halfway through, gently mix and fold the eggs around so the whites are cooked, and the yolk can still be considered slightly runny. REMOVE and set aside.
- Add and sautée the garlic and ginger until fragrant. Do not burn. REMOVE from the pan and set aside. If you want it very crispy you can fry the garlic till more browned.
- Add the leftover rice. Break up the rice and try to spread in an even layer across the pan. Toss around quickly.Let the rice sit for a few minutes to warm up more and "fry".
- Toss and mix around for five more minutes, ensuring the morsels are not sticking to each other and each morsel is getting heated up. Keep tossing around until all the rice is heated, coated evenly, and each rice grain separates and is not sticking to eachother anymore.
- Add back the ginger and garlic and toss and mix.Add the egg and use your spatula to cut it into small pieces. Toss and mix. Be sure not to make your eggs well done or overcooked. The hot rice will continue to cook the eggs.
- Sprinkle the salt to taste. Sprinkle a touch of pepper to taste.
- Remove from heat and serve with scallions on top and soy sauce on the side. Serve and Enjoy!
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