Serves 2–3

Here's another ingredient you probably don't associate with Asian food — olives. Chinese olives are rather small and quite salty. They aren't the easiest thing to find: check a local Asian market.

Ginger Rice

2 tablespoons vegetable oil

1 (½-inch) piece of gingerroot, peeled and thinly sliced

1 stalk lemongrass, sliced into rings (tender inner portion only)

2—3 green onions, sliced into rings

1 red chili pepper, seeded and minced

1½ cups long-grained rice

Pinch of brown sugar

Pinch of salt

Juice of ½ lime

2¾ cups water

  1. In a medium-sized pot, heat the oil over medium heat. Add the gingerroot, lemongrass, green onions, and chili pepper; sautée. for 2 to 3 minutes.
  2. Add the rice, brown sugar, salt, and lime juice, and continue to sautée. for an additional 2 minutes. Add the water to the pot and bring to a boil.
  3. Reduce the heat, cover with a tight-fitting lid, and simmer for 15 to 20 minutes, until the liquid is absorbed.

illustration Do Not Disturb

As a general rule, do not stir simmering rice — as it causes the grains to break, resulting in a gummy end product.