- 2 cups unseasoned hot cooked long-grain white rice simmered in water
- 1 tablespoon canola oil
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon sliced garlic
- 2 serrano chiles, seeded and thinly sliced
- 3/4 cup chopped cilantro
- 1/4 teaspoon kosher salt
- calories 139
- fat 3.8 g
- satfat 0.3 g
- sodium 122 mg
How to Make It
Start with hot cooked rice simmered in water. Heat a small skillet over medium-high heat. Add canola oil; swirl. Add ginger, garlic, and chiles; sauté 1 minute. Stir ginger mixture, cilantro, and kosher salt into rice.
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