Similar to the original sinangag or fried rice, this red-hot rice dish is made with real spices and is great with other main dishes. Chili powder and garlic powder rarely work for this, too while it also keeps a tangy aroma with the rice.
- 2 cups water
- 1 cup uncooked rice, white only
- ¼ cup chopped green onions
- 2 fresh red chiles, chopped and seeded if desired
- 1 tablespoon chopped, fresh cilantro
- 1 tablespoon margarine
- 1 teaspoon minced fresh ginger
- ¾ teaspoon salt
- 2 teaspoons black pepper
- ⅛ teaspoon ground turmeric
- 1 to 2 teaspoons fresh lime juice
- chopped, roasted peanuts for garnishing, optional
- red pepper flakes for garnishing, optional
- Combine water, rice, onions, chiles, cilantro, margarine, ginger, salt, black pepper, and turmeric in a 2- to 3-quart saucepan. Bring to a boil; stir once or twice.
- Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
- Mix with lime juice; then fluff with fork.
- Garnish with peanuts and pepper flakes. Serve warm and plain but pair this spice-based rice dish with other main dishes
Nutritional Information Edit
Servings: 3 cups or 4 spoons per plate