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Garlic-Ginger Rice with Cilantro

Garlic-Ginger Rice with Cilantro

by Pam on February 9, 2014

I wanted a simple and tasty side dish to pair with the Asian Vegetable Stir Fry[1] and the Ginger-Sesame Thin Cut Pork Chops[2] I was serving for dinner. I decided to use the base recipe for my Garlic Rice[3] and add fresh ginger and cilantro to it. The rice turned out flavorful and delicious – it paired nicely with the veggies and chops and we all enjoyed it.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.



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Garlic-Ginger Rice with Cilantro




Yield: 6

Total Time: 30 min.



Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
2-3 tsp fresh ginger, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
2-3 tbsp fresh cilantro, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and ginger then cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and serve. Enjoy.



References

  1. ^ Asian Vegetable Stir Fry (www.gordon-ramsay-recipe.com)
  2. ^ Ginger-Sesame Thin Cut Pork Chops (www.gordon-ramsay-recipe.com)
  3. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Garlic Rice

Garlic Rice

by Pam on May 8, 2013

I wanted to serve rice with the Indonesian Pork Tenderloin[1] and Indonesian Cucumber Salad[2] that I served for dinner but I didn’t want it to be plain rice. I found a recipe on Life’s Ambrosia[3] that sounded perfect. We all love garlic in my house so this rice would go over well with all of us and I thought it would pair nicely with the rest of the meal. It was super simple to make and tasted fantastic – I honestly don’t think I will be making plain rice again.

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.

 



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Garlic Rice




Total Time: 30 min.



Ingredients:

1 tsp butter
1 tsp olive oil
4 cloves garlic, minced
3/4 cup uncooked jasmine rice
1 1/2 cups chicken broth
Sea salt and white pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the butter and olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped parsley and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Life’s Ambrosia

References

  1. ^ Indonesian Pork Tenderloin (www.gordon-ramsay-recipe.com)
  2. ^ Indonesian Cucumber Salad (www.gordon-ramsay-recipe.com)
  3. ^ Life’s Ambrosia (www.lifesambrosia.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Shrimp Fried Rice

Shrimp Fried Rice

by Pam on June 5, 2013

I picked up a bag of pre-cooked small shrimp recently so I could make shrimp fried rice. I loved the great garlicky flavor the shrimp added to the dish. We all enjoyed the fried rice and my kids especially loved the shrimp. I served this fried rice with the Soy-Sesame Vegetable Sauté[1] and they paired nicely together. Another quick and easy meal that tasted great – I love that.

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.

Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.

Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



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Shrimp Fried Rice




Yield: 6-8



Ingredients:

5-6 slices of bacon, cooked and crumbled
4 cloves of garlic, minced (divided)
2 cups of pre-cooked frozen shrimp, thawed and patted dry
1-2 tbsp canola oil
4 green onions, white part separated from the green part
1 tbsp fresh ginger, grated
6 cups cold rice – made the day before and refrigerated
2-3 tbsp soy, to taste
Sea salt and White pepper, to taste
2-3 eggs, slightly beaten

Directions:

Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.

Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.

Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).

Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Soy-Sesame Vegetable Sauté (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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