Gingered Rice

Course : Chinese
Serves: 4
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1 cup short-grain rice
1/2 teaspoon fresh ginger -- finely minced
1/2 teaspoon peanut or canola oil
2 cups water
1/2 teaspoon salt

Preparation / Directions:

Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice. Add the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered until water is absorbed, about 12-15 minutes. Stir once and allow to stand until ready to serve. Note: Plain white or brown rice, cooked without the oil, may be substituted.

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