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.
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.
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The Asian Chicken Stock is a bit of work but worth it, flavor-wise. I made this dish to go with Daeji Bulgogi (Spicy Korean Pork Barbecue) Cooking Light March 2003. Fantastic meal. But this dish will go with just about any dish that has an Asian flair. Definitely a keeper.
This recipe is simple and with a little tweaking is very tasty. Mostly you just need to add salt and I cut back on the amount of cilantro but otherwise goes very well with the sesame soy salmon and some roasted broccoli.
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