Ginger Fried Rice

Prep Time

Less than 10 mins

Cooking Time

Less than 10 mins





Cooking with

Delicious and satisfying,yet quick and easy, this dish is a good way to use leftover cooked rice. It goes well accompanied by a bean soup and a side dish of steamed greens.


  • 1 tbsp Mitoku Toasted Sesame Oil
  • 4 shiitake or other variety of mushrooms, sliced
  • 1 small carrot, cut julienne
  • small pinch of sea salt
  • 1 tbsp Mitoku Organic Mirin (optional)
  • 4 green onions, sliced into 1-inch lengths
  • 1 tsp Mitoku Organic Shoyu Soy Sauce
  • 3-inch section fresh ginger root, peeled and finely minced
  • 2 cups cooked brown or white rice

Preparation Method

  1. Heat the oil in a frying pan over medium heat, add the mushrooms, then the carrots, and toss in the salt.
  2. Add the mirin and sauté briefly.
  3. Add the green onions and sauté for 5 minutes (carrots should still be a little crunchy, but not raw tasting). Lower heat, add shoyu and ginger, and toss.
  4. Add rice, breaking up clumps with the side of a wooden spoon.
  5. Mix thoroughly, cover, and cook for 1-2 minutes more.

Recipe by John & Jan Belleme