Ginger Rice Recipes

Steps:

• Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
• Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
• Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

Steps:

• Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
• Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

Steps:

• Heat 1/4 cup olive oil in large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
• Pour remaining 1/4 cup into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

Steps:

• In a large skillet, heat 1/4 cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
• Reduce heat under skillet to medium-low and add 2 tablespoons peanut oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
• Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
• In a nonstick skillet, fry eggs in remaining peanut oil, sunny-side-up, until edges are set but yolk is still runny.
• Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Steps:

• Cook the rice and set aside.
• Heat up the oil in a wok or saute pan on medium-high.
• Lightly saute the scallions and garlic for about 30 seconds. DO NOT burn! Lower heat if necessary.
• Using a sharp knife, cut up the crystallized ginger into very small pieces.
• Toss the scallions, garlic and ginger with the rice. Season with salt to taste.

Steps:

• Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
• Stir in rice.
• Heat to boiling, reduce heat.
• Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
• Garnish with coconut and lemon slices.

Steps:

• Combine all of the ingredients with 1 1/4 cups of water in a saucepan and cook over moderately low heat, covered, for 20 minutes, until the rice is tender. Remove the ginger slices and serve.