Ginger Rice

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.

• Ready In: 25 mins
• Yields: 4 cups

Ingredients

• 3  tablespoons  oil (peanut or sesame are good)
• 3  scallions, sliced
• 1  garlic clove (my addition) (optional)
• 2  tablespoons crystallized ginger, diced
• 3  cups cooked jasmine rice or 3  cups cooked basmati rice
•  salt

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.