Ginger Fried Rice and Minty Cucumber Salad with Ginger

Aidan wanted to eat some rice and ham so he put this combo together for a quick lunch.

Ginger Fried Rice

2 1/2 c. cooked rice (we had left-over sushi rice)

2 slices of deli ham cut into small squares

1 inch of fresh ginger grated

1 Tbs. extra virgin olive oil

2 Tbs. lemon grass paste

Sea salt to taste

White pepper to taste

1/4 c. chopped cilantro including stems for garnish

Add the oil to a large skillet over medium high heat.  Fry the ham until it starts to brown 1-2 minutes.  Add the ginger and crumble the rice into the pan (this is lots of fun).  Sprinkle the salt and white pepper over the rice and add the lemon grass paste.  Continue to fry and mix the ingredients.  The rice will stick to the bottom – scrape those bits up they are yummy and crunchy.  Taste to make sure your salt and pepper ratio is what you want.  Scoop into bowls and top with cilantro.  Serve with cucumber salad.

Minty Cucumber Salad with Ginger


2 small Persian cucumbers sliced

1 Tbs. thinly slivered mint (chiffonade)

Juice of 1 lemon

Scant 1/2 tsp. minced crystallized ginger

Sea salt to taste

Mix together in a bowl and serve in individual bowls.  You can add some extra mint to the top for extra garnish if you like lots of mint.



2 thoughts on “Ginger Fried Rice and Minty Cucumber Salad with Ginger

  1. I tried your cucumber salad tonight, Aidan. Gramps really loved it and ate it to the last cucumber slice. I liked it, too, especially the minty overtones. Good recipe! ❤


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