Ginger fried rice

Ginger--zingiber officinale. Full of powerful warming energy, this digestive is a great herb to make you feel full of vim on a cloudy day... or if you're feeling under the weather. Today was a perfect day to explore ginger. It was sunny and bright, but also cold with a biting wind. I got out my ginger and beloved ginger grater.

To grate ginger, I just rub it (without peeling) on the points of the ceramic grater. Easy. Here's how I made it into a one-dish meal: Ginger fried rice.

Ingredients

• 2 T any kind of oil (I used olive oil)
• 1 onion, chopped
• 1/2 cup frozen peas
• 2-3 cups leftover cooked rice (I used brown rice)
• 2 T tamari or soy sauce
• 1 thumb of ginger, grated
• 2 eggs, whisked
• dulse (optional)
• chopped chives (optional)

Assembly

1. Heat the oil in a large skillet (or wok) and start frying the onions. Once glassy (after 2-3 minutes), add the peas and cooked rice. Mix everything together.
   
2. When warmed through, add the tamari and ginger. Mix together again, then push everything over to one side of the pan.
3. In the empty part of the pan, scramble the eggs. When cooked, gently fold into the rest of the rice mixture.
4. Finish with dulse and chopped chives.
   

Gingery delicious! We doused this with hot sauce too--a simple warming meal on a blustery day. This is my Weekend Herb Blogging entry--I'm hosting this week! The event is organized by Haalo over at Cook (almost) Anything At Least Once. Check in tomorrow for the roundup!