| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese, Ethnic, Oriental | 4 | Servings |
INGREDIENTS
| 1 | c | Short-grain rice |
| 1/2 | ts | Fresh ginger, finely minced |
| 1/2 | ts | Peanut or Canola oil |
| 2 | c | Water |
| 1/2 | ts | Salt |
INSTRUCTIONS
Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice. Add the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered until water is absorbed, about 12-15 minutes. Stir once and allow to stand until ready to serve. Note: Plain white or brown rice, cooked without the oil, may be substituted.
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