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“A nice quick weeknight one-bowl meal that's very helpful in using leftovers.”
READY IN:
25mins
SERVES:
4
YIELD:
3 cups or so
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons fresh ginger, peeled and minced (or 1/2 teaspoon ground ginger)
  • 1 cup rice
  • 1 12 cups broth, stock (I used chicken) or 1 12 cups water
  • 12 teaspoon salt (or omit and splash soy sauce on after)

Directions

  1. Throw it all in a pot, heat to boiling. Cover, turn the heat down, and simmer for about fifteen minutes until the liquid is absorbed and the rice is tender.
  2. This is very versatile. I threw in some shredded leftover chicken and splashed on some reduced sodium soy sauce. It was a quickie bowl meal so I tossed in some peas as well. Sometimes I put some leftover pork in with half a cup of pineapple, or a bit of leftover teriyaki sauce and meat.

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