1-¼ c. water or chicken broth
2 tbsp. ginger-flavored oil
1 or 2 garlic cloves, peeled and finely minced
1 small red or yellow bell pepper, thinly angle-sliced
1 small cooking onion, peeled and diced
1 or 2 tbsp. fresh ginger, peeled and finely minced
½ tsp. additional ginger-flavored oil
Salt and finely ground pepper, to taste
1 green onion (“spring” onion), thinly angle-sliced
|Peel and chop fresh ginger ...|
|Thinly angle-slice a small bell pepper ...|
|And coarsely dice 1 small onion.|
|Comme ainsi, mes chéris!|
|Rinse starch from rice until water runs clear.|
|Add garlic, onion, and peppers to sizzling oil.|
|A few fast flips ... Done! Stir into rice in pot or rice cooker. |
Steam, adding ginger just before rice finishes cooking.
|Season to taste before serving. Garnish with|
angle-slicd green onions ("spring" onions).
If you like this recipe, also try my Coconut-Ginger Rice, blogged Jan. 17, 2012.