Instructions: Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1-2 minutes. Stir in the rice. Add the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered until water is absorbed, about 12-15 minutes.

Stir once and allow to stand until ready to serve.

Note: Plain white or
brown rice, cooked without the oil, may be substituted.

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