Total Time
40mins
Prep 10 mins
Cook 30 mins

Somewhere between a pilaf and fried rice. Not much of a complete dish in itself, but would make an excellent bed of rice for another dish - hence the name. (I'm going to try it with Bergy's "Chicken with a Zing" next time.) PS - I found the "Oriental Curry Powder" in a local oriental grocery, and nowhere else. It's less hot & spicy than regular curry powder, and sweeter. You could try substituting some homemade Garam Masala instead. PPS - Might also benefit from some wine or sherry in the oil vinegar mix.

Ingredients Nutrition

Directions

  1. Rinse/soak rice if it's imported, or if you have package directions which tell you to.
  2. I empty the water and refill until the water stops clouding up.
  3. Mix oil, vinegar, garlic, ginger,& curry power in a cup and set aside.
  4. Let these flavours blend while rice is cooking.
  5. (You may want to re-mix once or twice while rice is cooking if the mixture separates too much).
  6. Cook Rice in Chicken broth (no water) in 2 qt saucepan, covered, for 12 minutes.
  7. When done, remove lid and fluff with fork.
  8. Rice should be mostly"dry" with no excess liquid in pot.
  9. Warm up a wok, or wok-like pan, on medium-low heat.
  10. Add oil/vinegar/spice mix to wok, then add onion and sauté for about 1 to 2 minutes.
  11. Add rice to wok, stir thoroughly for 2 to 5 minutes.
  12. Serve hot.

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