Ginger fried rice, this week’s assignment for Every Day Dorie. I actually made this one on time but forgot to do the write up. We haven’t made Asian food in a long time so this was a welcome change. I used soy sauce instead of ponzu sauce and I skipped the gochujang and I wished I hadn’t. I think my dish could have used more flavor but it was still good. We used all the other fresh ingredients and added pork as our protein mix-in. My husband found a nice little package of stir- fry pork strips.
I read the reviews of this dish, an advantage of being late to the party, and some of you had complained that the dish was overwhelming lemony. I tailored back the lemon flavor a bit mostly in the form of the lemon juice and it worked just fine. This dish was a huge hit with my husband. He loved all the fresh herbs, the sauce and the vegetables which I did not add enough. My son ate the dish without complaint which is all I can expect these days but he did pick out the zucchini. This is going into the make-it-again pile. I also want to try her spinach, kale or eggplant and sun-dried tomato version.