Yield
8 servings (serving size: 3/4 cup)
Randy Mayor; Melanie J. Clarke

How to Make It

Step 1

Place rice in a colander in a bowl. Cover rice with water; stir rice until water turns white. Lift colander; drain liquid in bowl. Repeat procedure twice. Drain.

Step 2

Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in Asian Chicken Stock; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed. Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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