Com Gung Tuong

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Rice flavored with garlic, ginger and recipe #184464. Adapted from a recipe from chef corinne trang in an old issue of cooking light. Including the vietnamese chicken stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving.

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Steps

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Place rice in a bowl , stir until water turns white and pour off water.

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Repeat twice , draining off all water.

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In a large saucepan over medium heat , stir-fry ginger and garlic in hot oil 3 minutes.

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Add rice and stir-fry 1 more minute.

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Add asian chicken stock , turn up heat , bring to a boil , cover , reduce heat to medium-low and cook about 15 minutes until liquid is absorbed.

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Remove from heat and stir in cilantro.

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Cover and let stand 10 minutes.

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Fluff with a fork before serving.

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Ingredients

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jasmine rice, fresh ginger, garlic cloves, vegetable oil, chicken stock, fresh cilantro