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.
Excellent "do ahead" recipe!!! I did not use green onions (forgot to buy them) so used a half a white onion chopped. I can't handle anything to spicy so this was a perfect blend for me!!Absolutely loved this dish and will do this one again and again!!! Thanks for the posting!
Lovely rice! I wouldn't say it's spicy, but it sure is tasty! I made this to go with some sweet potato edamame wraps in chard leaves, and the slight sweetness of the ginger and the nutty flavor of the rice were a great complement to the sweet & bitter wraps. Super easy and the simple flavors make it a nice side. Thanks for sharing!
Great stuff and colorful. I did try using my mini food processor to mince up the ginger-wrong move it ended up being a sticky gob, so ended up tossing that out and diced with w/my paring knife. Served this with Asian Pork Steaks (Marinade) and Easy Broccolini With Oyster Sauce
Loved it! Served it with a beef stir-fry and it rocked! It's flavors are fabulous but definitely complement what it is served with. It has a touch of sweetness. This worked well with the stirfry recipe I used. The stirfry recipe had no sugar in it and needed just a bit of sweetness, the light sweetness of the rice really made the beef stirfry complete. Thanks Cookgirl!
Some have a wondering eye. I have wondering chop sticks. They're loyal to no particular Asian dish because I love 'em all. *all said in Rosetta Stone Asian dialect*
Tasty, spicy & a little sweet. It wasn't very spicy though but I used sliced crystallized ginger, maybe that it why. Not cubes. I used canola oil in a cast iron pan as we don't use peanut oil because of an allergy and I didn't think the dish I was serving it with would work with sesame flavour. I did use the garlic which was a nice addition, used cooked white Basmati rice with a bit of butter & sea salt. I served it with Madhur Jaffrey's Sweet and Sour Okra and it went quite well. I may make this again. Made for Veggie Swap 31 ~ February 2011.
a fun change from plain white rice. First time I've used crystlalized ginger. Delicious!
What a wonderful rice dish! The ginger taste is really good and I probably will find it difficult to make plain rice from now on! Served it with pork and pineapple stir-fry. Thanks for posting Cookgirl!
This recipe looks very good, but I am wondering what makes it spicy, based on your description and another comment by someone else? I love spice so I would like to know before I try it.