Wednesday, September 14, 2011

Ginger-Scallion Fried Rice

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Photographing rice is not easy...it's difficult to make it look, "exciting!" 

But rest assured...you make this Ginger-Scallion Fried Rice one time... and your taste buds will do cartwheels!!!

A perfect side dish to any Asian inspired seafood, meat or poultry...I hope you'll give it a try!

Ginger-Scallion Fried Rice
adapted from Ginger-Scallion Fried Rice,  "Sam Choy's Polynesian Kitchen"

Ingredients:

3 T peanut Oil
1 tsp sesame oil
2 cloves garlic, minced
2 T minced ginger
1/2 cup chopped scallions
1/4 cup chopped cilantro
2 tsp brown sugar
2 tsp soy sauce
2 to 2 1/2 cups cooked Basmati Rice (1 cup dried rice should yield about 2+ cups cooked)
Salt and white pepper to taste

Directions:

In a wok, heat the peanut oil and sesame oil. Add garlic ginger and scallion. Saute for one minute, then add cilantro, sugar and soy sauce. Cook for one minute. Add cooked Basmati rice and saute until thoroughly warm and mixed well. Season with salt and pepper to taste. Serve.

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12 comments:

Andrea the Kitchen Witch said...

Oh yeah that does sound good! And it looks very exciting, too :) I'm gonna have to remember this one for a delicious and different side dish!

StephenC said...

I've never been good at fried rice. I have read many times that it is essential to have cold and somewhat dried out leftover rice. I will try again.

Clint said...

Lookin' goood. I would love this dish.

Care's Kitchen said...

Thanks guys. :)

@StephenC - it's funny you say that because I have taken day old leftovers of this rice and refried it up in my wok to heat it up again ~ and it was possibly even better!!!!!!

Thanks!

Lea Ann said...

Your photo looks great to me. This rice does sound good. Another bookmarked.

Jenn said...

Girl, I wish my pictures looked half as good as yours. Exciting or not, this fried rice looks incredible! I would eat it and than ask for seconds.. probably thirds even :)

Nicole said...

Cartwheels? Sounds exciting! I've never made fried rice! I love ginger though! You did a great job as always with the photos!! now that I've taken on that aspect of my blog, I see how it can be difficult!!

Karen said...

You're so right about photographing rice...I've had trouble with all grains. It's hard to pick up the distinction between the tiny pieces. But your photos are fantastic, as always!
This rice sounds great. I love Sam Choy's books.

Katerina said...

You are right, this is the perfect compliment to an Asian meal! Love the photos, you paid extra effort for these and it is obvious!

Maria said...

What are you talking about? Your rice looks beautiful! And sounds so delicious.

Maria @ A Platter of Figs

Marc van der Wouw said...

Looks great....

blackbookkitchendiaries said...

it looks lovely and so flavorful!