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Cilantro Onion Ginger Fried Rice

Author Sharon Wong


  • 1 tablespoon olive oil
  • 1/2 cup chopped sweet onion about 1/4
  • 1 tablespoon minced ginger about 1/2 inch section
  • 6 cups rice preferably leftover and chilled
  • 1/4 cup chopped cilantro small handful
  • 1/4 cup chopped scallion 2-3 stalks
  • oyster sauce soy sauce, or salt to taste (optional)


  1. Prepare all the aromatics and set aside.
  2. Heat up wok or frying pan on medium high heat (medium heat if using a non-stick frying pan, if using a stainless steel frying pan, use a little non-stick cooking spray before stir frying).
  3. When the wok or frying pan is sufficiently hot, add oil and sweet onions, stir-fry 2-3 minutes.
  4. Add ginger and stir fry another 2-3 minutes until the ginger is fragrant (if you are not using soy sauce or oyster sauce due to allergies, and plan to use salt, add a small amount while stir frying the ginger and onions).
  5. If you are in a hurry, microwave the rice for a minute or two, otherwise just add the cold rice to the wok or frying pan and stir fry, breaking up the large chunks while mixing in the aromatics.
  6. Keep stir frying until the rice is thoroughly heated up and add the cilantro and scallion.
  7. The rice should be quite delicious as is with a fresh and aromatic flavor, but you may adjust to taste with oyster sauce (best), soy sauce, or salt (optional).