I have a couple of rice recipes I've been meaning to share for a while now. I have made this one a few times now and it is one of my all-time favorite ways to make rice. Cooked rice is tossed with sauteed carrots, garlic, onions, and ginger. It's a great way to spruce up boring old rice. It's adapted from For the Love of Cooking.
Carrot Ginger Rice
1 tbsp olive oil
½ large onion, diced
2 carrots, peeled and grated
1 tsp fresh ginger, peeled & minced
1 clove of garlic, minced
Salt, to taste
4 cups cooked rice, brown or white
¼ cup fresh cilantro, chopped (optional)
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the cooked rice to the mixture. Check for seasoning, adding salt if necessary. Add the cilantro, if using. Stir gently so all ingredients are well combined. Serve immediately.
Makes 4 servings.
I strongly recommend using brown rice in this recipe. The nuttiness of brown rice really goes well with the carrot and the ginger. I use my Baked Brown Rice recipe, which is nice because I can make it earlier in the day if I need to and it's ready to go at dinnertime. But if you are working all day and need a quicker prep than that, you could totally use a couple packets of that Uncle Ben's Ready Rice.
If you read the recipe and compared it to my picture, you may notice a discrepancy. I left out the cilantro the day I took this pic. Cilantro goes bad so quickly in the fridge that I often find myself out of it when I need it. My husband isn't a huge cilantro fan anyway, so I sometimes make this rice without the cilantro. Personally, I love it, so if you do too, and you have some, throw it in there. It's a beautiful dish either way.
I love to serve this rice with Asian main dishes. The flavors are very complimentary with soy sauce, teriyaki, sesame, etc. But it would also be great with a roasted chicken or your favorite pork chops.