Egg with Garlic Ginger Rice

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Egg with Garlic Ginger Rice

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This was a favorite dish of mine that I got on the streets in Thailand often for breakfast. It was this very aromatic with the rice having a lot of garlic, ginger and some other herbs. I started experimenting and came up with a version that I make at home that is perfect breakfast if you have some leftover rice.



Egg with Garlic Ginger Rice

On 04/02/2011 (Friday) at 4:00 pm by Benny.
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  • Prep Time:
    20 min
  • Cook Time:
    5 min
  • Ready Time:
    25 min


1 servings


  • 4 cups Leftover rice
  • One chopped scallion
  • 2 tablespoons finley chopped garlic
  • 2 tablespoons finely chopped ginger
  • One egg
  • Tablespoon soy sauce
  • Teaspoon chili sesame oil
  • 2 cups Grape seed oil or Canola oil


Fry the ginger and garlic in grape seed oil at 300 degrees until it is golden brown and starting to get crunchy, remove from oil and drain on paper towel. (save this oil as it has amazing flavor and can be used for many applications)

Now take a tablespoon of oil from the ginger and garlic and fry the scallion in it just until they are sweated don’t put any color on them then mix them in with the leftover rice.

Add about one cup of rice to a pan with a tablespoon of the ginger/garlic oil and heat through. Now using a cup as a mold or a ring mold spoon the rice and scallion mix to form a circle.

Now fry an egg until the whites are set but the yolk is still runny. Place it on top and add the fried garlic and ginger all around the whites.

Finish by drizzling the soy sauce and chili oil around the perimeter of the rice and ….that’s it!



Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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