Ginger rice is the easiest way to turn white rice into something a bit more special. It’s fluffy, fragrant, and will instantly elevate any Asian-inspired meal.
Why You’ll Love This Ginger Rice
Whenever I’m planning an Asian-inspired dinner, this ginger rice is a must-make side dish for my table. It’s not as involved as fried rice, but it still delivers major flavor thanks to the fresh ginger and garlic (a combination I can’t get enough of). Ginger rice holds its own as a flavorful side dish, but it also soaks up sauces beautifully. That makes it the perfect companion for meals like chicken stir-fry, teriyaki chicken, Mongolian beef, and miso salmon (a personal favorite!). Here’s why you’ll find yourself making it on repeat:
- It’s quick and easy. You only need 15 to 20 minutes to whip this up. And you probably already have everything you need on hand.
- It sneaks in ginger. And you know I’m a huge fan of ginger recipes for the health boost.
- It goes with everything. Serve it on the side, build a bowl around it, or reinvent it for breakfast. Scroll down for serving ideas!
Ginger Rice Ingredients
- White rice: While you can use any white rice, jasmine rice is my go-to for its soft, fluffy texture and mild floral aroma. You could also use short-grain rice or even basmati rice. Just cook whatever rice you have according to the package instructions.
- Water and olive oil: This is for cooking the rice. You could also use broth instead of the water and butter instead of the oil.
- Fresh ginger, garlic, and salt: These are the aromatic powerhouses that infuse the rice with flavor. Fresh ingredients are key here! Powdered spices just don’t deliver the same punch.
Find the printable recipe with measurements below.
How To Make Ginger Rice
Step one: In a medium saucepan, combine the rice, water, olive oil, grated ginger, minced garlic, and salt. Bring it to a boil, then immediately reduce the heat to a simmer. Cover with a lid and cook for 10 to 15 minutes, or until the water is fully absorbed. (Pro tip: Different brands and types of rice may have slightly different cook times, so check your package for guidance.)
Step two: Once the rice is tender and fluffy, turn off the heat and let it sit covered for 5 minutes. Then, fluff with a fork to release steam and separate the grains. For a little extra flair, garnish with sliced green onions just before serving.
Ways To Serve
- As a side dish: Pair it with entrees like honey garlic shrimp, kung pao chicken, or baked miso cod.
- In a rice bowl: Use it as the base for a tuna poke bowl, layered with cucumber, avocado, edamame, quick pickled ginger, sesame seeds, and crispy garlic chips.
- For breakfast: Yes, breakfast! I love reheating this with chili crisp fried eggs and a scoop of kimchi. It’s the ultimate savory, Asian-inspired morning meal.
Storage Tips
I meal prep this often for a tasty spin on rice for the week. Just let the rice cool completely, then transfer it to an airtight container. It’ll keep in the fridge for 4 to 5 days. To reheat, microwave it with a splash of water to bring back the moisture, or warm it on the stovetop.
Want to freeze it? Just pack it in freezer-safe containers or silicone bags, and store it for up to 3 months. Just thaw overnight in the fridge and reheat as usual. It’s still just as delicious.
More Side Dishes
- Garlic Ginger Bok Choy: My favorite Asian side dish.
- Roasted Broccoli: Perfect batch of crispy-tender florets.
- Sauteed Cabbage: The best way to serve cabbage!
- Sauteed Mushrooms: A great pairing with steak.
- Or browse through my list of delicious side dishes for more ideas!
If you make this ginger rice recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Ingredients
- 1 cup jasmine rice, rinsed and drained
- 1 ½ cups water
- 1 tablespoon extra-virgin olive oil, or butter
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- Optional: sliced green onions for serving
Instructions
- Simmer the rice. Add the rice, water, oil, ginger, garlic, and salt to a medium sauce pan. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 to 15 minutes. Note: different brands of rice may have different cook times. Please make sure to check your packaging.
- Fluff and serve. After the rice has fully absorbed all of the water, fluff it with a fork before serving. For garnish, you can top it with thinly sliced green onions.
Lisa’s Tips
- Storage tip: Ginger rice stores beautifully and is great for meal prep. Just let the rice cool completely, then transfer it to an airtight container. It’ll keep in the fridge for 4 to 5 days. To reheat, microwave it with a splash of water to bring back the moisture, or warm it on the stovetop.
- Freezing tip: Pack it in freezer-safe containers or silicone bags, and store it for up to 3 months. Just thaw overnight in the fridge and reheat as usual. It’s still just as delicious.
- If using a rice cooker:Â simply mix the garlic, ginger, and salt with the rice and water before cooking.
Nutrition
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Behind The Scenes
When I first made this recipe I debated between grating the ginger on the normal side of the box grater or the finer grating side. I tried both ways and they were equally delicious, so feel free to choose whichever side you prefer (smaller or larger pieces of ginger).
I’ll also add that this rice is great reheated as leftovers. I added two poached eggs to the bowl above and let the oozy yolks soak into the ginger rice and it was delish!
