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Saturday, November 10, 2012

Ginger Rice

I’m a fan of ginger in its many forms - especially in Asian cooking. 


Um … as much as I like dogs, I wasn’t really thinking of that Ginger.  


That’s it, doggie! You’re outa here! You keep trying to steal the show! On to the subject du jour - ginger. While I was shopping in an Asian market the other day, I came across a product that was new to me: Ginger Oil. “What a good idea for stir frying!” I thought, and then checked the ingredient listing. 

Ingredient #1: Corn oil. Ingredient #2: Ginger. Du-u-h! What part of “Ginger Oil” did I not understand? Dashed home. Found an empty jar with lid. Poured in ½ c. corn oil (see Note). Added 3 tbsp. finely chopped fresh ginger. Tick-tick-tick … One week later ... Ginger-Flavored Oil! Try it, Dollinks! 

And so I set out to make Ginger Rice. Easy? You bet! Tomorrow, we’ll make a tasty Beef ’n’ Broccoli Stir-Fry to accompany it, but my wee brain can handle only so much shopping, cooking, and blogging in a single day. 谢谢 for being so understanding, Dollinks!

Ginger Rice:

1 c. white rice (although it’s South Asian rather than traditionally Chinese, I favor basmati rice)
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

Rinse rice through a sieve until water runs clear. Drain and set aside. Pour 2 c. fresh, cold water into pot or rice cooker. Add rice but do not cook. Heat ginger-flavored oil in medium skillet or wok over high heat until sizzling. Add prepared garlic, bell pepper, and onion, stir-frying quickly for about 1 min. before stirring into rice and cooking (see my blog of Jan. 12, 2012 titled How to Cook Rice - in particular the sub-section headed How to Cook Long-Grain White Rice, which has both stove-top and rice cooker instructions)When rice has almost finished cooking, stir in fresh ginger and ½ tsp. ginger-flavored oil. Season to taste. Serves 4-to-6. 再见 for now!

Note: With its high smoking point, corn oil is superior to canola oil in any Asian stir-fry. 


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.

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