A couple of weekends ago I made some Indo Chinese food for our Friday lunch. If my mornings are not very busy I generally like to pick something easy to cook otherwise, I usually serve up some leftovers from the previous day (I make sure to cook some extra food). I found this recipe in one of the cookbooks I own and I had to alter the ingredients a lot as the recipe in the book wasn’t super accurate. However, once made, it went on to reside in my personal collection of my favourite recipes. Believe it or not, although it isn’t a very complex recipe and doesn’t look genius in its appearance, it was one of the most subtly flavoured, delicious rice recipes I had cooked. I haven’t tasted ginger rice in any restaurant so far and so what I ended up making is something that can be paired very well with an Indo Chinese side dish or even served as a one pot meal or a lunch box option.
The important thing about this recipe is that the ginger must be adequately fried yet not browned. This ensures that the flavours from the ginger are infused into the oil in which it is fried and you aren’t left with a strong after taste of ginger which can happen if you don’t fry it. The garnish that you see is just for representation. You can skip it lest it ends up in your mouth while eating and then you’ll wonder what the fuss about this recipe was all about. Getting strips of fresh, raw ginger along with a mouthful of rice isn’t fun, so be careful! I paired it with Garlic & Capsicum Chicken so don’t forget to check out the recipe!
Subtly flavoured and aromatic ginger rice is a perfect accompaniment to any Indo-Chinese side dish and doubles up as a lunchbox option!
- 5 cups cooked basmati rice
- 50 grams fresh ginger grated/shredded
- 1 tablespoon vegetable oil
- a few drops approx 1/2 teaspoon sesame oil (optional)
- 1 tablespoon spring onions
- salt & pepper to taste
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Heat oil in a wok on a medium heat. It is important not to overheat the oil as it will burn the ginger.
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Add the shredded ginger and fry it for half a minute. Take care not to brown it.
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Add the cooked rice and mix everything well on a high heat for about a minute and a half.
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Add salt & pepper to taste and mix. Drizzle with the sesame oil for that oriental touch (only if you will serve it with an oriental side dish)
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Garnish with chopped spring onion greens and serve hot with any side dish of your choice.
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