Total Time
Prep 0 mins
Cook 25 mins

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.


  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.
Most Helpful

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.

Bonnie G #2 August 01, 2012

Excellent "do ahead" recipe!!! I did not use green onions (forgot to buy them) so used a half a white onion chopped. I can't handle anything to spicy so this was a perfect blend for me!!Absolutely loved this dish and will do this one again and again!!! Thanks for the posting!

Abby Girl May 23, 2010

Lovely rice! I wouldn't say it's spicy, but it sure is tasty! I made this to go with some sweet potato edamame wraps in chard leaves, and the slight sweetness of the ginger and the nutty flavor of the rice were a great complement to the sweet & bitter wraps. Super easy and the simple flavors make it a nice side. Thanks for sharing!

groovyrooby August 18, 2009