Tuesday, January 8, 2008

Burnt Ginger Rice

I started cooking Chinese cuisine from Sanjeev Kapoor's "Best of Chinese Cooking". Its been a while though since I last cooked from that book, since there have been other favourite and more authentic recipes I have found.

There are some recipes though which I love and I unearthed the book one evening and decided to cook a full meal from it. I don't stick to the recipes ; invariably adding and subtracting from it.

This is the first of the three dishes I made that evening - Burnt Ginger Rice - really love the flavour of ginger in it, nothing else to distract. I did try adding vegetables once, but realised that it's better to have it just like that. The other dishes can do the flowery talking.

I adapted the recipe from the book and made some changes;

The original recipe had an onion and not spring onions.

Tomato sauce and red chilli paste was used which I replaced with red chilli tomato paste; I hate the taste of sweet tomato sauce in cooked food.

I do not use ajinomoto in cooking.

You could add mixed sliced vegetables to the rice, for a more substantial meal.

Burnt Ginger Rice


Short Grained rice - 1 cup
Spring Onion - 2-3 with green part
Ginger - Four 1 " pieces
Oil - 2-3 tbsp
Soy sauce - 1 tsp
Red chilli tomato paste - 1 tbsp
Soak 2-3 dried red chillies in1/4 cup hot water for half hour,thenblend to a paste with 1 tomato.
Salt to taste
Vinegar - 1 tbsp


1. Soak rice in 6 cups water for an hour, drain water and bring it to boiling in a large pot, add the rice and let it cook till it is just tender. Drain water and cool.

2. Finely slice onion, chop the green part, peel and thinly slice ginger.

3. Heat oil in a wok, add sliced ginger and stir for for 2-3 minutes till the ginger turns brown, remove and drain. Reserve some pieces for garnish, finely chop remaining ginger.

4. Reheat oil in wok, add chopped fried ginger and onion, stir fry for about 2 minutes. Add cooked rice, soy sauce, red chilli tomato paste and salt to taste.

5. Cook on high heat for 1 minute, stirring continuously. Add vinegar and serve hot garnished with fried ginger slices and chopped spring onion greens.


Suganya said...

I have used roasted (almost burnt) garlic in some recipes. Burnt ginger is new to me.

Srivalli said...

ehmm..looks appealing. Its good to see you back!

sra said...

I'm with you on hating the taste of sweet tomato sauce in cooked food!

Happy cook said...

Love the ginger rice.
I too never use aginamoto in my chinese cooking

Swaroopa said...

cool recipe...was lookin 4 a one pot meal. will give it a try...

Latha said...

Looks delicious Miri! I loev ginger, would ahve to give this a try sometime!

bee said...

this is something i would love to try. thanks for the recipe.

Shella said...

Burnt ginger - really really interesting. Will surely try.

bhags said...

the rice looks awesome...and shud have tasted great as well...

My first time here, nice site you have got here.

Cynthia said...

Thanks so much for sharing this recipe! I am definitely going to try making it.

remya said...

i love this name..burnt ginger rice..sounds nice...i love chinese...rice looks very invitating...

Miri said...

Thanks everyone - I have been barely managing to log in what with being out of town and changing homes every 4 days - back tomorrow after enjoying Mom's cooking - so will be back next week with some nice home cooking recipes!


Burnt ginger will give you a divine aroma! Bet it taste great!

Meera said...

burnt ginger rice - even the name sounds so exotic. i bet it tasted wonderful too. & you said it's by sanjeev kapoor? then a must try for me!! :-D