Ginger Rice

READY IN: 25mins
Recipe by COOKGIRl

This one's a bit different-using crystallized ginger instead of fresh ginger. VERY spicy! Go ahead and add the garlic if you want. From the Starch Blocker Diet cookbook.

Top Review by Bonnie G 2

What a great rice, for me the addition of the crystalized ginger made this so amazing I could heat it by myself, such a great blend of flavors. I'd saved this so long ago had almost forgottn about it by soooooo glad I remembered as it's a winner in my book. I didn't have peanut oil, but did have grape seed oil and used that which worked fine.

Ingredients Nutrition


  1. Cook the rice and set aside.
  2. Heat up the oil in a wok or saute pan on medium-high.
  3. Lightly saute the scallions and garlic for about 30 seconds. DO NOT burn! Lower heat if necessary.
  4. Using a sharp knife, cut up the crystallized ginger into very small pieces.
  5. Toss the scallions, garlic and ginger with the rice. Season with salt to taste.

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