How to make Burnt Ginger Rice -
Stir fried rice with the flavour of burnt ginger.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Ginger 1 inch pieces, Cooked rice (पके हुए चावल)
Cuisine : Chinese
Course : Rice
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You can also find more Rice recipes like Biryani With Chutney Chicken Mor Koolu Matki Pulao Pokhal Bhaat
Burnt Ginger Rice Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Burnt Ginger Rice Recipe
Ginger 1 inch pieces 4
Cooked rice 2 cups
Oil 4 tablespoons
Spring onions 2
Salt to taste
White pepper powder 1/4 teaspoon
Garlic chopped 8 cloves
Broccoli 10 florets
Cornflour/ corn starch mixed with 2 tbsp water 2 tablespoons
Method
Step 1
Slice ginger finely. Heat 2 tbsps oil in a non stick wok. Cut spring onion bulbs into thick roundels.
Step 2
Add ginger to the oil and sauté on high heat till crisp and burnt. Add spring onion bulbs and toss. Add rice, salt, white pepper powder and toss. Transfer into a bowl.
Step 3
Heat 2 tbsps oil in the same wok, add garlic and toss lightly. Add broccoli, a little water and salt and toss. Add cornflour mixture and mix.
Step 4
Place a ring in the centre of the rice bowl. Spoon broccoli in the ring mould and remove the mould carefully. Serve hot.
Nutrition Info
Calories : 1543 Kcal
Carbohydrates : 162.3 gm
Protein : 16.1 gm
Fat : 92.1 gm
Other : 8.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
