Ginger Fried Rice

The wonderfully healing fresh gingerroot is the star here! My clients often request this dish when they are feeling a bit under the weather, as it is easily digested and calming to the stomach.  Ginger is excellent for tummy upsets, nausea and even menstrual cramps.  It is a natural anti-inflammatory which has been used medicinally for centuries.

For a boost of protein, you could add some shelled and cooked edamame beans (fresh soybeans) or diced, cooked leftover chicken. Or serve as a side dish with a simple stir fry of vegetables and teriyaki style salmon.  (see The Sober Kitchen pg.357) for a delicious Teriyaki Marinade that can be used for fish, chicken, beef, or tofu.)

Makes 1 to 2 servings

2 cups cooked white or brown rice, chilled

1/4 cup low-sodium chicken or vegetable broth

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

1 1/2 tablespoons canola or peanut oil

1 small bunch scallions, ends trimmed and finely chopped

2 tablespoons peeled and finely chopped fresh ginger

Salt and pepper to taste

1/2 cup cooked edamame beans (optional)

1. Place the rice in a large mixing bowl and separate the grains using a fork or your fingertips.  Set aside.
2. In a small mixing bowl, stir together the broth, soy sauce, and sesame oil and set aside.
3. Heat the canola oil in a large nonstick skillet or wok over high heat, add the scallions and ginger, season with a little salt and pepper, and stir-fry for about 30 seconds.  Add the rice and edamame beans, if using, and stir-fry quickly to heat through, 2 to 3 minutes.  Add the broth mixture and toss to coat evenly.  Taste for additional seasoning and serve immediately.