1. Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water. 2. In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute. 3. Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed. 4. Remove from heat and stir in cilantro. Cover and let stand 10 minutes. 5. Fluff with a fork before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
