Ginger White Rice

Really this recipe was nothing outstanding. No photos even. Imagine a bowl of brown rice. I came across the recipe while browsing the Internet and thought it would be perfect for continuing on with eating up the contents in the fridge, freezer, and pantry. The end result was just like eating straight white rice. Both the ginger and soy sauce taste nonexistent and I had to add more after scooping the rice into my bowl.

There is plenty of leftover rice so the game plan for another night will be making a chicken stir fry out of it and adding more of those Asian flavors that I love and lots of egg! My stir fried rice can never have too much egg in it. Hoping to salvage what I have so I don't have to eat another side of blandness.

As for the Ginger White Rice making an appearance in this house again it doesn't look promising.

Ginger White Rice

MyRecipes.com and Real Simple, March 2001

Makes 4 servings

Stars of the Show (It's a long stretch.):

• 1 1/2 cups white rice
• 1 tbsp peeled, grated or minced ginger - I used ground ginger.
• 2 tsp soy sauce

And Action (Obviously the ingredients forgot how to get along together.):

Place the rice in a large pot and add the ginger, soy sauce, and 2 1/2 cup water. Over high heat bring to a boil. Reduce to a simmer and cover and cook for 15 to 17 minutes. Remove from heat and fluff with a fork.

The original recipe suggests serving this with Salmon with Black Bean Sauce and I am sure that is where the flavor really comes from and the rice is there to soak up the sauce rather than being the "it" dish.