Garlic Ginger Brown Rice

Name: Garlic Ginger Brown Rice
Prep time: 10 min
Cook time: 10 min
Yield: 2 as a main, 3–4 as a side
Cuisine: Middle Eastern

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Mains Sides

This garlic ginger brown rice is bold, quick, and packed with flavour—my go-to side dish when I’ve got leftover rice to use up.

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2 as a main, 3–4 as a side

About this recipe

I had a garlic ginger brown rice dish at a small restaurant in Thailand and couldn’t stop thinking about it—the garlic was bold, the ginger was punchy, and every bite had the perfect balance of heat, crunch, and nuttiness. I came home and recreated it using leftover brown rice, and now this version is on repeat in my kitchen.

Garlic ginger brown rice is the kind of side that works with just about any protein—think grilled chicken, lamb chops, or even pan-fried fish. It sits alongside my fresh rice salad and bulgur vermicelli salad—easy, flavourful, and ideal for weeknight dinners. And of course, when it comes to pairing with stews, nothing beats our ultimate Lebanese vermicelli rice.

For a more flavour-intense version, try my Garlic Ginger Rice Bowls where the garlic and ginger are cooked directly into the rice—it’s a simple twist, but it transforms the whole dish.

Ingredients

2 tablespoons avocado oil (or any neutral oil)
4 garlic cloves, crushed
4-5 cm piece fresh ginger, finely diced
2 cup cooked brown rice, cooled (approx ¾ cup uncooked)
Salt, to taste
3 teaspoons sesame oil
2 tablespoons white sesame seeds
3 tablespoons fried Asian shallots
2 teaspoons chilli oil (adjust to taste)
2-4 tablespoons soy sauce
3 spring onions, finely sliced
Fresh coriander, to garnish

Notes from Rouba

Cool your rice before frying to keep the grains separate
Add more chilli oil if you love heat—it’s the flavour hero here
You can substitute avocado oil with any neutral oil you have on hand, such as canola, sunflower.
Stir in some greens like baby spinach or kale to boost nutrition
To make this gluten-free, use gluten-free soy sauce or tamari

Method

Step 1. Cook the Rice

Start by cooking your brown rice according to packet instructions or in a rice cooker. Once cooked, set it aside and let it cool slightly. This helps the grains stay separate and fry up nicely.

Step 2. Sauté the Aromatics

In a large non-stick pan, heat the avocado oil over medium heat. Add the crushed garlic and finely chopped or grated ginger. Fry for 1–2 minutes, just until fragrant, making sure not to let the garlic brown.

Add the cooled brown rice to the pan and toss well with the garlic and ginger. Season with a little salt (keep in mind the soy sauce adds salt too). Drizzle in the sesame oil and cook for a few minutes, stirring frequently so the flavours meld together.

Step 3. Toss in the Rice and Season

Turn off the heat. Stir through the sesame seeds, fried shallots, chilli oil, soy sauce, and spring onions. Toss everything together gently, then top with fresh coriander. Serve warm.