Easy Ginger Rice
Fluffy and fragrant, this ginger rice is the easiest side dish to elevate any Asian-inspired meal, from stir-fries to poke bowls, and more! Watch the video below to see how I make it in my kitchen!
Servings: 4
Ingredients
- 1 cup jasmine rice rinsed and drained
- 1 ½ cups water
- 1 tablespoon extra-virgin olive oil or butter
- 1 tablespoon grated ginger
- 1 garlic clove minced
- ¼ teaspoon kosher salt
- Optional: sliced green onions for serving
Instructions
- Simmer the rice. Add the rice, water, oil, ginger, garlic, and salt to a medium sauce pan. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 to 15 minutes. Note: different brands of rice may have different cook times. Please make sure to check your packaging.
- Fluff and serve. After the rice has fully absorbed all of the water, fluff it with a fork before serving. For garnish, you can top it with thinly sliced green onions.
Video
Notes
- Storage tip: Ginger rice stores beautifully and is great for meal prep. Just let the rice cool completely, then transfer it to an airtight container. It’ll keep in the fridge for 4 to 5 days. To reheat, microwave it with a splash of water to bring back the moisture, or warm it on the stovetop.
- Freezing tip: Pack it in freezer-safe containers or silicone bags, and store it for up to 3 months. Just thaw overnight in the fridge and reheat as usual. It’s still just as delicious.
- If using a rice cooker: simply mix the garlic, ginger, and salt with the rice and water before cooking.
Nutrition
Calories: 202kcal | Carbohydrates: 38g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 153mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.4mg