Fried Rice with Ginkgo Nuts

Recipe and photo contributed by Elizabeth Schwartz Yield:  6 cups
Prep Time:  5 minutes Cook Time:  15 minutes

Fried Rice with Ginkgo Nuts

This simple and versatile recipe is unusual with the addition of ginkgo nuts. For most Westerners, ginkgo nuts are an acquired taste, so give one a taste before adding. Feel free to use a variety of vegetables in this recipe, such as shredded snow peas, julienned carrots, burdock root, and green beans.


5 tablespoons sesame oil, divided*

4 large eggs, beaten

1 bunch scallions, white and green parts chopped

4 cups cooked white medium grain rice, Japanese preferred

2 cups broccoli florets, steamed

1 (3.5 ounce) package cooked ginkgo nuts, optional**

¼ cup low sodium or gluten free soy sauce

¼ cup vegetable or mushroom broth


  • Heat 2 tablespoons of the oil in a large skillet (or wok) over medium-high heat. Add the eggs and scallions. Cook, stirring vigorously to break up the eggs, until they are lightly browned and cooked, 4 to 5 minutes.
  • Add the rice, broccoli, gingko nuts, and 3 tablespoons oil. Cook, stirring, for 5 minutes.
  • Add the soy sauce and broth. Continue cooking until the rice becomes crispy without burning, about 5 more minutes. Serve immediately.
  • Kitchen Tips

    *For high-heat cooking, you may want to use a refined sesame seed oil.

    **Gingko nuts are sold pre-cooked in small bags and cans at Asian markets or online. If you have a compromised immune system or are very sensitive, or allergic, we suggest omitting the gingko nuts.

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