GINGER RICE RECIPE | MARTHA STEWART
Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.
Provided by Martha Stewart
Categories Rice Recipes
Total Time 30 minutes
Prep Time 5 minutes
Number Of Ingredients 4
Steps:
- Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.
GINGER RICE RECIPE - JEAN-GEORGES VONGERICHTEN | FOOD & WINE
This fragrant, ginger-scented basmati rice is versatile enough to pair with many Asian- and Indian-inflected dishes. More Fast Asian Recipes
Provided by Jean-Georges Vongerichten
Total Time 25 minutes
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan, melt the butter. Add the ginger, rice, stock and salt and bring to a boil. Cover and cook over low heat for 12 minutes or until the rice is tender and the water has fully evaporated. Fluff the rice and serve.
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Calories 220.3 per serving
- Toss the scallions, garlic and ginger with the rice. Season with salt to taste.
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- 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.
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- Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.
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- 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.
GINGER RICE RECIPE - PAUL QUI | FOOD & WINE
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Reviews 3
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- Put all of the ingredients in a medium saucepan and bring to a boil. Cover and cook over very low heat until the water is absorbed and the rice is tender, about 25 minutes. Let stand off the heat for 5 minutes, then fluff the rice with a fork and serve.
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Reviews 5
Total Time 45 minutes
Category Side Dish, Rice Side Dish Recipes
Calories 255.9 calories per serving
- Transfer hot rice to a serving dish and top with green onions and cilantro.
GINGER FRIED RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Total Time 25 minutes
Category Side Dishes
Calories 223 calories per serving
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Pour egg into skillet. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to plate. Set aside., In the same skillet, saute pepper and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, chicken, soy sauce and ginger. Chop egg into small pieces; stir into skillet and heat through. Garnish with carrot.
GINGER WHITE RICE RECIPE | REAL SIMPLE
Total Time 20 minutes
Calories 281 calories per serving
- Cook for 15 to 17 minutes, checking for doneness after 15 minutes. Remove from heat and fluff with a fork. Serve with Salmon With Black Bean Sauce.
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- Start to fluff the rice. You can do this by tossing the rice in the wok, or by repeatedly lifting it upwards with your spatula and chopsticks.
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- 1. In a large saucepan over medium heat, heat the sesame oil. Add the ginger and garlic, and cook until fragrant, about 2 minutes. Add the rice and cook, stirring constantly for a couple of minutes, then add the tofu and stock. Cover and bring to a boil, then lower the heat and simmer until the rice is cooked, 16 to 18 minutes. 2. While the rice is cooking, cut the bok choi into roughly ? inch-thick slices, discarding the stems. Place in a large bowl and cover with cold water. Agitate the water and leaves a little then transfer the leaves to a colander: This is essential to get all the sandy, gritty bits out. Repeat this step if you're not sure you've removed it all. 3. Once the rice has cooked, add the drained greens to the pan?just placing them on top of the rice. Cook for another 2 minutes. Remove from the heat, give everything a stir, then cover and allow to sit for another 10 minutes while you gather the toppings (if using). 4. Spoon the rice into bowls and top with any of the suggested toppings before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
NADIYA HUSSAIN'S GINGER RICE WITH SPICED CHICKPEAS RECIPE ...
From thehappyfoodie.co.uk
Total Time 1 hours 15 minutes
Put a medium non-stick saucepan on a medium heat and add the rice, water, salt and grated ginger. Allow the mixture to come to the boil, being careful because if you leave it, it can boil over. (If you must walk away, turn the heat down.)
Once the rice has boiled for about 10–12 minutes, check to see if it’s ready. You can tell by pressing a grain. If it’s ready, it should fall apart.
Once the rice is cooked, it’s time for the most important bit. Stir the rice continuously with a whisk to encourage it to break up and form a wet porridge-like consistency. Keep mixing until the mixture really begins to thicken. This can take 20–30 minutes, so you’ll need to be patient.
Once the rice has thickened, lower the heat and add the butter. Whisk the butter in until it has melted. Take off the heat, pop a lid on the pan to keep the rice warm, and get on to the spicy chickpeas.
Put a large non-stick frying pan on a medium to high heat and add the oil. Once the oil is hot, add the onion, salt, tomato pur.e and chopped tomato, stir, then cook for about 3 minutes, until the onion has just softened.
Now add the chilli, turmeric, cumin and curry powder. If the mixture begins to stick, add a splash of water. Keep cooking on a medium to low heat for 5 minutes, to cook the spices.
Add the chickpeas and stir so they are covered in the spices. Lower the heat, add the juice of the lemon, then finely slice the rind and add to the chickpeas. Stir, then pop a lid on the pan and leave to cook for about 10 minutes on a really low heat.
Remove the lid, take the pan off the heat, and stir in the coriander.
Serve the ginger rice in bowls – it’s best when it’s piping hot, so just warm it through in the pan if necessary. Spoon a load of those spicy chickpeas right in the centre.
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Reviews 5
Total Time 30 minutes
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Calories 371 per serving
- 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.
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