Ginger Rice

READY IN: 25mins
Recipe by COOKGIRl

This one's a bit different-using crystallized ginger instead of fresh ginger. VERY spicy! Go ahead and add the garlic if you want. From the Starch Blocker Diet cookbook.

Top Review by Bonnie G 2

What a great rice, for me the addition of the crystalized ginger made this so amazing I could heat it by myself, such a great blend of flavors. I'd saved this so long ago had almost forgottn about it by soooooo glad I remembered as it's a winner in my book. I didn't have peanut oil, but did have grape seed oil and used that which worked fine.

Ingredients Nutrition

Directions

  1. Cook the rice and set aside.
  2. Heat up the oil in a wok or saute pan on medium-high.
  3. Lightly saute the scallions and garlic for about 30 seconds. DO NOT burn! Lower heat if necessary.
  4. Using a sharp knife, cut up the crystallized ginger into very small pieces.
  5. Toss the scallions, garlic and ginger with the rice. Season with salt to taste.

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