Tuesday, February 1, 2011

Fragrant Fried Ginger and Scallion Rice -Travels With a Hot Wok, Ken Hom

Serves 4 as an accompaniment


2 cups (400 ml) long grain white rice

2 ½ cups (600 ml) water

2 tablespoons oil, preferably peanut

3 tablespoons finely chopped ginger

4 oz (100 g) scallions (about 4-5 scallions,) finely chopped

2 teaspoons salt

½ teaspoon freshly ground five-pepper mixture or black pepper

2 tablespoons finely shopped cilantro


Cook the rice at least 2 hours before it is needed, or even the night before. Allow it to cool thoroughly an put it in the refrigerator.

Heat wok or large frying pan over high heat until it is hot. Add the oil, and when it is hot, add the ginger, turn down the heat and slowly stir-fry until the ginger has browned. Then add the scallions, salt, and pepper. Stir-fry for 2 minutes. Add the rice and continue to stir-fry for 5 minutes or until the rice is thoroughly heated through. Finally, add the cilantro. Give the mixture several good stirs.

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