Side dishes

Rice with Ginger and Onion

Rice with Ginger and Onion

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Cooking Rice with Ginger and Onion

  1. Rice 400 g
  2. Onions 1-2 pcs
  3. Ginger root 1 pc
  4. 3 eggs
  5. Hot pepper 1 pc
  6. Vegetable oil for frying
  7. Salt to taste
  • Main Ingredients: Onion, Eggs, Rice
  • Serving 4 servings


Knife, Bowl, Saucepan, Sokovroda, Cutting board, Tablespoon, Plates, Whisk or fork, Kitchen spatula, Cooker

Cooking rice with ginger and onions:

Step 1: Boil fig.

Rice for our recipe needs long grain. So, we turn on a strong fire on the stove, pour clean water into the pan (at the rate of one part of rice into two parts of water), put on the burner and bring to a boil. In the meantime, the cart boils: pour the rice into a deep plate or bowl, rinse under running water until the water becomes clear. Then carefully drain all running water.

In the boiled water, add salt to taste (you can have a little vegetable / cream butter), shift the rice, mix thoroughly, cover the pan with a lid and reduce heat to a minimum. Cook the rice until cooked, about 20 - 25 minutes. The lid can be slightly opened, but during cooking it should not be removed and rice should be mixed too!
After 20 minutes, we try the rice and if it is cooked, turn off the fire, mix thoroughly with a fork and set the pan with the finished cereal aside.

Step 2: Chop onion, pepper and ginger.

For those 20 minutes that the rice is cooked, we will prepare the rest of the ingredients. We clear the onion from the husk, rinse under running water, lay on a cutting board and cut into small cubes or thin half rings.

Hot pepper is washed under running water, cut off the tail with the seeds, washed again and chopped into small pieces of arbitrary shape.

We wash the ginger root under cold running water and use a rough brush or a teaspoon to scrape off the skin. Then we rinse the root again, put it on a cutting board and cut into thin slices, dice or rub on a grater with small holes.

Step 3: Prepare the eggs.

We wash the eggs under hot running water, break them into a cup or plate, add a pinch of salt and beat with a whisk or a regular fork until smooth.

Step 4: Fry the eggs with vegetables.

We turn on the medium heat on the stove, put the pan on the burner, pour the vegetable oil and wait for it to warm up. Then pour the beaten egg and for 5 - 6 minutes fry, constantly stirring with a kitchen spatula or fork.

It should turn out small pieces with a golden brown crust. We shift them into a plate, and clean the pan from burnt residues.

Now add vegetable oil, spread onion with pepper and fry until golden brown 3 to 4 minutesstirring occasionally with a kitchen spatula. Then we shift the vegetables to the egg.

Step 5: Fry the rice.

Pour the vegetable oil into the pan again, put all the rice and fry it about 5 minutes.

Then add eggs, onions, peppers, ginger and mix thoroughly. Cooking a dish yet 1 - 2 minutes, turn off the heat on the stove and can be served.

Step 6: Serve the rice with ginger and onion.

Rice with ginger and onion is served hot as an independent dish, decorated, for example, with herbs, and as a side dish for meat or fish. Rice turns out friable, tasty and very fragrant. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Steamed rice is difficult to digest and it always turns friable.

- If you have a wok, then rice is better to cook in it.

- The dish can be supplemented with green peas, carrots or corn.