Thai Ginger Rice Recipes

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CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF



Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 28

1/4 cup canola oil, plus more for deep frying
8 cloves garlic, slivered
1/2 cup thinly sliced shallots
1/4 cup grated fresh ginger
1/4 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup tamarind paste
2 tablespoons fish sauce
2 tablespoons sambal oelek (hot Asian chili sauce)
One 2-pound whole snapper, cleaned and scaled
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper
1/2 lime, juiced
2 fresno chilies, finely sliced, for garnish
2 scallions, cut on the bias, for garnish
Coconut-Cilantro Rice Pilaf, recipe follows
2 1/2 cups Thai jasmine rice
1 tablespoon canola oil
2 tablespoons grated fresh ginger
1/2 teaspoon chili flakes
One 13.5-ounce can light coconut milk
2 teaspoons kosher salt
1 teaspoon sugar
1/3 cup chopped fresh cilantro

Steps:

  • Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
  • Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
  • Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
  • Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
  • Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
  • Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
  • Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
  • Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

GINGER-SCENTED RICE



Ginger-Scented Rice image

Provided by Bon Appétit Test Kitchen

Categories     Garlic     Ginger     Rice     Side     Low Fat     Vegetarian     Quick & Easy     Low Cal     Dinner     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 3-inch-long 1-inch-thick piece fresh ginger, peeled, cut crosswise into 1/2-inch-thick pieces
1 1/2 cups water
1 cup jasmine rice, rinsed
1 tablespoon butter
1 teaspoon coarse kosher salt

Steps:

  • Using garlic press, squeeze enough fresh ginger into small bowl to measure 1 1/2 tablespoons juice with pulp. Transfer ginger to small saucepan.
  • Add 1 1/2 cups water, rice, butter, and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook, covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.

THAI-STYLE FRAGRANT RICE



Thai-Style Fragrant Rice image

This rice dish is quick and easy.

Provided by anonymous

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 ½ cups jasmine rice
1 ½ cups water
1 ½ cups thick coconut milk
2 teaspoons minced ginger
2 teaspoons soy sauce
1 plump lemongrass stalk, tender white inner bulb only, minced
15 leaves fresh curry leaves, chopped
15 leaves Thai basil, chopped

Steps:

  • Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 62.7 g, Fat 18.2 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 16 g, Sodium 163.6 mg, Sugar 0.1 g

THAI GINGER CHICKEN (GAI PAD KING)



Thai Ginger Chicken (Gai Pad King) image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

  • Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, Carbohydrate 68.3 g, Cholesterol 64.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 30.2 g, SaturatedFat 1.9 g, Sodium 376.2 mg, Sugar 5.9 g

GINGER RICE



Ginger Rice image

Fragrant jasmine rice is made even sweeter by the addition of a little sugar; grated fresh ginger adds heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 30m

Number Of Ingredients 4

2 tablespoons grated and peeled fresh ginger
1 teaspoon sugar
1 teaspoon coarse salt
2 cups jasmine rice

Steps:

  • Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

THAI GINGER "FRIED RICE"



Thai Ginger

A "fried-rice" impostor good enough to win over the critics. Pungent stir-fried ginger and garlic are added, along with a healthy does of stir fry vegetables. Add more eggs, chicken, or shrimp to increase the protein to make this a complete meal.

Provided by Michelle Miller

Categories     Side Dish

Time 35m

Number Of Ingredients 14

1 medium head of cauliflower
1 cup carrots
1 cup snap peas
1 cup baby corn
1 cup fresh or canned pineapple ((chunks))
2 eggs
1/4 cup fresh ginger root
1/4 cup fresh garlic
2-3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
Sriracha Chili Sauce ((to taste, optional))
cashews ((garnish, optional))
cilantro ((garnish, optional))

Steps:

  • Chop up the head of cauliflower into florets, then add to the food processor with the chopping blade. Process until cauliflower is broken up into rice-sized pieces. Only fill the food processor ½ full, and process in batches.
  • Prepare the vegetables and pineapple by chopping them into bite-sized pieces.
  • In a large frying pan, lightly scramble the eggs, cooking them about half way. Set them aside in a dish.
  • Mince or finely slice the garlic and ginger. Add ½ tablespoon of sesame oil to the frying pan, and saute over medium low heat for 5-10 minutes, until soft.
  • Turn the heat up to medium-high, and add the remaining ½ tablespoon of sesame oil, and the chopped stir-fry vegetables and pineapple to the pan. Continue to cook until vegetables are tender. Then, add the "riced" cauliflower, and mix well. Continue to stir and cook until cauliflower is soft. Stir in the eggs, and allow to fully cook into the mixture.
  • Add soy sauce, rice wine vinegar, and Sriracha. Adjust the soy sauce and Sriracha to taste.
  • Garnish with fresh chopped cilantro and toasted cashews-- optional, but highly recommended!

Nutrition Facts : Calories 226 kcal, Carbohydrate 35 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 604 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving

THAI GARLIC GINGER COCONUT RICE



Thai Garlic Ginger Coconut Rice image

Recipe from "A Taste of Thai." A delicious combination of flavors that will complement many dishes.

Provided by southernmomma

Categories     Rice

Time 32m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 cups jasmine rice
3/4 cup coconut milk
2 1/2 cups water
1 pinch salt, to taste

Steps:

  • In saucepan over medium low heat, add vegetable oil, garlic and ginger. Sauté 3 minutes, being careful not to burn garlic.
  • Add Jasmine Rice and stir until well coated.
  • Add Coconut Milk, water and salt. Bring to a boil.
  • Give one quick stir. Cover and reduce heat to lowest setting. Cook for 15 minutes.
  • Remove from heat. Let sit covered an additional 5 minutes before serving.

THAI GINGER RICE



Thai Ginger Rice image

This is a traditional northern Thai dish which isn't usually found in restaurants. Wonderful side dish to serve with fish or vegetables, or white meats.

Provided by camillelaure

Categories     White Rice

Time 25m

Yield 3 serving(s)

Number Of Ingredients 5

120 g thai jasmine rice
3 garlic cloves
1/4 cup grated fresh ginger
sunflower oil
chicken stock or vegetable stock

Steps:

  • Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
  • Let the mixture grill for a minute and add the raw rice.
  • Add the chicken stock mixed with water and let the rice cook.
  • Make sure to add water if the rice is not cooked enough.

Nutrition Facts : Calories 158.9, Fat 0.3, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 35.1, Fiber 1.3, Sugar 0.2, Protein 3.1

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