Rice With Ginger And Coriander Recipes

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GINGER CHICKEN



Ginger chicken image

This zingy curry is must-make recipe and only takes 50 minutes, fresher than your local take away and much healthier too

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Supper

Time 50m

Number Of Ingredients 12

1kg pack boneless skinless chicken thighs
1 thumb-size piece of fresh ginger, peeled and very finely chopped
4 garlic cloves, finely chopped
1 tsp mild chilli powder
15g pack fresh coriander, chopped
juice of 1 lime
2 tbsp sunflower oil
2 medium onions
1 tsp ground turmeric
400ml can reduced-fat coconut milk
1 fresh red chilli, deseeded and sliced
1 chicken stock cube

Steps:

  • Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
  • Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
  • Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

Nutrition Facts : Calories 310 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.29 milligram of sodium

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE



Grilled chilli & coriander salmon with ginger rice image

For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 9

2 skinless salmon fillets , about 140g/5oz each
1 red chilli , deseeded and finely chopped
small bunch coriander , chopped
1 lime , halved, for serving
2 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100g basmati rice

Steps:

  • Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
  • Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.17 milligram of sodium

GINGER FRIED RICE



Ginger Fried Rice image

A simple fried rice recipe full of the delicate flavor of ginger, the perfect accompaniment to any Asian meal.

Provided by SunnyDaysNora

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 20m

Yield 8

Number Of Ingredients 12

½ cup olive oil, divided
1 cup sliced green onions
1 cup shredded carrots
4 eggs, lightly beaten
¼ cup ginger paste
2 tablespoons minced garlic
½ teaspoon salt
4 cups day-old cooked white rice
¼ cup soy sauce
1 tablespoon oyster sauce
2 teaspoons Sriracha sauce
½ teaspoon sesame oil

Steps:

  • Heat 1/4 cup olive oil in large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
  • Pour remaining 1/4 cup into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 31.9 g, Cholesterol 81.8 mg, Fat 16.8 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 713 mg, Sugar 1.3 g

ONE PAN GINGER CHICKEN AND RICE



One pan ginger chicken and rice image

Easy, aromatic and perfect for dinner. This easy ginger chicken and rice recipe served with simple soy dressing is a weeknight dinner dream.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 13

4 chicken thighs
2 tsp flaky sea salt
1 tsp cracked black pepper
2 tbsp vegetable oil
3 garlic cloves (crushed )
2 tsp crushed ginger
2 cups rice
4 cups water
½ cup soy sauce
1 tbsp rice vinegar
cucumber (sliced )
fresh cilantro / coriander
fresh mint

Steps:

  • Season chicken generously with salt and pepper.
  • Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down.
  • Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
  • In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil.
  • Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
  • Combine the soy sauce and rice vinegar and set aside.
  • Serve the ginger chicken and rice with sliced cucumber and fresh herbs. Drizzle the dressing over the chicken and rice.

Nutrition Facts : Calories 495 kcal, Carbohydrate 76 g, Protein 32 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 1738 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JASMINE RICE WITH GARLIC, GINGER, AND CILANTRO



Jasmine Rice with Garlic, Ginger, and Cilantro image

An easy Jasmine Rice recipe with Garlic, Ginger, and Cilantro

Categories     Garlic     Ginger     Rice     Side     Lunar New Year     Cilantro     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 cups jasmine rice
3 tablespoons vegetable oil
1/3 cup finely chopped peeled fresh ginger
3 large garlic cloves, minced
4 1/2 cups low-salt chicken broth
3/4 teaspoon salt
1 large bunch fresh cilantro, 2 inches of bottom stems trimmed and discarded, tops and remaining stems coarsely chopped

Steps:

  • Place rice in large sieve; rinse under cold running water until water runs clear. Drain. Heat oil in heavy large saucepan over medium-high heat. Add ginger and garlic; stir until fragrant, about 30 seconds. Add rice and stir 3 minutes. Stir in broth and salt. Sprinkle cilantro over. Bring to boil. Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Transfer to bowl and serve.

CARROT RICE



Carrot Rice image

Carrot Rice is an easy mixture of basmati rice mixed with ginger, onion and grated carrots that have been sautéed in just a bit of butter.

Provided by Sabrina Snyder

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 cup basmati rice
2 cups water
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 onion (diced)
2 teaspoons ginger (minced)
3/4 cup finely grated carrots (use handheld microplane)

Steps:

  • Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
  • Heat butter in a skillet over medium heat.
  • Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
  • Reduce heat to low and cover to steam 5 minutes.
  • When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 200 mg, ServingSize 1 serving

CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH



Coriander-Crusted Halibut with Rice Noodles and Ginger Broth image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup freshly ground coriander
Fleur de sel, to season
4 (6-ounce) pieces halibut fillet
Canola oil, to cook
1 1/2 tablespoons minced ginger
2 leeks, white part julienned
1 tablespoon fish sauce
6 cups chicken stock
2 limes, juiced
1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish
1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until soft

Steps:

  • For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
  • PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
  • Wine Suggestion: Lenswood Sauvignon Blanc, Australia

CHILLI CHICKEN WITH GINGER & CORIANDER



Chilli Chicken With Ginger & Coriander image

Best recipe! How to cook chicken? ???? Marinated for flavor and cooked in 20 minutes chilli chicken with ginger and coriander is a simple, stress-free dish. This amazing chicken will bring joy to your family and friends. Summer recipes. Chicken recipes. Cook this recipe with a photo! Instant pot recipe

Provided by Super User

Time 2h20m

Number Of Ingredients 15

Chicken thighs 600 g
6 cloves of garlic
Ginger 60 g
1 red chilli
1 lemon
Coriander seeds 20 g
Cumin seeds 20 g
Plain yoghurt 200 ml
1 onion
Ground coriander 1 teaspoon
Garam masala 1 teaspoon
Turmeric 1 teaspoon
Tomato puree 2 tablespoons
Butter 50 g
Fresh coriander 30 g

Steps:

  • Start by chopping chicken thighs into pieces.
  • Now on to the marinade. Chop garlic, ginger, red chilli and lemon juice.
  • In the pan toast coriander and cumin seeds, then, grind and add to the chicken. Then, pour over plain yoghurt.
  • Add turmeric and season. Mix and leave to marinade from 2 hours to overnight.
  • Next, fry chopped onions in olive oil. Then, add chopped garlic and ginger, ground coriander, garam masala and turmeric. Add tomato puree and butter.
  • Then, add all the marinated chicken and all the remaining marinade. Cook until tender.
  • Finally top with fresh coriander. Cook this recipe with a photo! Instant pot recipes. Chicken recipes. Gordon Ramsay recipes. Gordon Ramsey. Hell's kitchen restaurant. Gordon Ramsay restaurant. American restaurant.

Nutrition Facts : Calories 452

RICE WITH GINGER AND CORIANDER



Rice with Ginger and Coriander image

Make and share this Rice with Ginger and Coriander recipe from Food.com.

Provided by Sueie

Categories     White Rice

Time 30m

Yield 4 side dishes

Number Of Ingredients 9

1 cup water
1 cup chicken stock
1 cup white rice
2 teaspoons oil
4 cloves garlic, crushed
2 tablespoons fresh ginger, minced
3 shallots, thinly sliced
1/4 teaspoon chili pepper flakes
3 tablespoons finely chopped coriander

Steps:

  • Heat water and stock in a medium saucepan over medium high heat.
  • Stir in rice and bring to boil.
  • Reduce heat to low.
  • Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed.
  • While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper.
  • Stir fry 30 seconds or until fragrant.
  • Remove from heat.
  • Fluff rice with a fork and stir into ginger mix, adding coriander.

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