Fragrant Thai Fried Rice with Ginger

Serves 4 to 6

  • 4 cups cooked cold jasmine rice OR Brown Jasmine Rice (cold rice adds texture)
  • 3 tablespoons Sunflower oil
  • 4 cloves freshly minced garlic
  • 1 inch ginger, minced
  • 1 12cups mixed vegetables (cauliflower, choi sum, broccoli )
  • 2 organic eggs
  • 3 green onions, sliced thin
  • 2 teaspoons coconut sugar 
  • 1 1/2 tablespoons Thai soy bean sauce or vegetarian fish sauce
  • 1 tablespoon gluten free oyster sauce (see recipe below)
  • 1 tablespoon tamari
  • 1 cucumber, sliced
  • 2 limes, cut into wedges
  • optional: cilantro and red chill for garnish

GF Vegetarain Oyster Sauce Recipe

  • 3 tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon cornstarch (make a slurry)

What to do:

Heat sunflower oil in a wok on  medium high heat. Add the garlic and ginger and cook until fragrant and slightly golden, about 2 minutes. Add vegetables and stir fry for about 1 minute.

Add flavouring (tamarin, sugar, oyster sauce) to the rice and add this to the pan. Pressing down the rice to absorb all the flavour. Sauté about 2 minutes, then push the rice to one side of the wok and making a well in the middle and add eggs and scramble them. Once cooked through, add the green onion and make sure that all the ingredients are mixed properly.  Stop fry an additional minute, and adjust seasoning if necessary. Garnish plate edge with sliced cucumber, lime wedges, and additional whole red chilli. 


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