Ginger Rice

I’m a fan of ginger in its many forms - especially in Asian cooking. 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” didn’t I understand? Dashed home. Found an empty jar with lid. Poured in ½ c. (125 mL) corn oil (see Note). Added 3 tbsp. (45 mL) finely chopped fresh ginger. Tick-tick-tick … One week later ... My very own Ginger-Flavored Oil! 

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. 

Ginger Rice:

1 c. (250 mL) white rice (although it’s South Asian rather than traditionally Chinese, I favor basmati rice)
1-¼ c. (310 mL) water or chicken broth
2 tbsp. (30 mL) 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. (15-to-30 mL) fresh ginger, peeled and finely minced
½ (2.5 mL) 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. (500 mL) 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 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. (2.5 mL) 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.

Like so!

Rinse starch from rice until water runs clear.

Add garlic, onion, and peppers to sizzling oil.

Stir still-crisp veggies into rice. Steam. 
Add ginger just before rice is done.

Season to taste before serving. Garnish with
angle-sliced green onions (“spring” onions).

If you like this recipe, you’ll also enjoy Coconut-Ginger Rice.