Fried "Bedda" Rice

Name: Fried "Bedda" Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3-4 cups
Ingredients: 1 cup basmati rice (uncooked volume); 1/4 cup cider vinegar; 1/4 cup extra virgin olive oil; 3 cloves garlic, minced; 1 -2 ounce fresh gingerroot, minced; 1/2 teaspoon oriental-style curry powder; 1 1/4 cups chicken broth; 1 medium onion, diced coarsely

Submitted by Matt Campbell

"Somewhere between a pilaf and fried rice. Not much of a complete dish in itself, but would make an excellent bed of rice for another dish - hence the name. (I'm going to try it with Bergy's "Chicken with a Zing" next time.) PS - I found the "Oriental Curry Powder" in a local oriental grocery, and nowhere else. It's less hot & spicy than regular curry powder, and sweeter. You could try substituting some homemade Garam Masala instead. PPS - Might also benefit from some wine or sherry in the oil vinegar mix."

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Ready In:: 40mins
Ingredients:: 8
Yields:: 3-4 cups

ingredients

1 cup basmati rice (uncooked volume)
¹⁄₄ cup cider vinegar
¹⁄₄ cup extra virgin olive oil
3 cloves garlic, minced
1 -2 ounce fresh gingerroot, minced
¹⁄₂ teaspoon oriental-style curry powder
1 ¹⁄₄ cups chicken broth
1 medium onion, diced coarsely

directions

Rinse/soak rice if it's imported, or if you have package directions which tell you to.
I empty the water and refill until the water stops clouding up.
Mix oil, vinegar, garlic, ginger,& curry power in a cup and set aside.
Let these flavours blend while rice is cooking.
(You may want to re-mix once or twice while rice is cooking if the mixture separates too much).
Cook Rice in Chicken broth (no water) in 2 qt saucepan, covered, for 12 minutes.
When done, remove lid and fluff with fork.
Rice should be mostly"dry" with no excess liquid in pot.
Warm up a wok, or wok-like pan, on medium-low heat.
Add oil/vinegar/spice mix to wok, then add onion and sauté for about 1 to 2 minutes.
Add rice to wok, stir thoroughly for 2 to 5 minutes.
Serve hot.