Aromatic Cilantro Onion Ginger Fried Rice


I made the best fried rice ever last night with cilantro and simple ingredients I had in my refrigerator!

I bought a bunch of cilantro from an Asian market and after I washed it, it puffed up and I had a huge amount. I have never been able to finish a bunch of cilantro before it goes bad. I had planned on making Ginger Fried Rice and use up some cilantro by jazzing up the ginger fried rice and added scallions and sweet onions (probably inspired by my pal Henry Ehrlich). It was absolutely delicious, very fragrant and fresh tasting, and definitely something I will want to make again. I took a picture of my prep work and the only picture that I have of the finished fried rice has a yummy piece of salmon on it, which is way too distracting for today’s post.

If you want to make this fried rice dish into a complete meal, add whatever chopped ingredients you might have after the ginger and onions are ready but before you add the rice. You could add chopped ham, cooked chicken, scrambled eggs, peas, chopped veggies, etc..

How do you use up cilantro? Please share in the comments, I need some ideas!

Cilantro, onions, and ginger for an aromatic ginger fried rice
Cilantro, onions, and ginger for an aromatic ginger fried rice

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).

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About Sharon Wong 277 Articles
Welcome to Nut Free Wok, a blog about Allergy Aware Asian Fare. I hope that you will find my food allergy mom experiences helpful and enjoyable to read as I write about recipes, cooking techniques, Asian ingredients, and food allergy related awareness and advocacy issues. My professional experiences include education, teaching, and a little bit of science and computers. Thank you for visiting! ~Sharon Wong, M.Ed.

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