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    MING TSAI'S LEMONGRASS FRIED RICE
    from "Magic in the Kitchen" by Jan Bartelsman

    "I call my food 'East Meets West' cuisine. In a nutshell, it is a blending of Eastern and Western ingredients and techniques that produce a food that is bold in flavor. I don't belive in putting a nuance of ginger in a dish such that you can barely taste it. If you say there is ginger in the sauce, you should really be able to taste it. This is my Chinese background. You need to be able to tast the heat or the pepper, or whatever it is."
    – Chef Ming Tsai

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    2 tablespoons canola oil
    1 yellow onion, finely diced
    1 1/2 teaspoons minced garlic
    1 1/2 teaspoons minced fresh ginger
    3 stalks lemongrass, trimmed to the ivory core and minced
    1 teaspoon kosher salt, or to taste
    1/4 teaspoon freshly ground black pepper, or to taste
    4 cups cooked cold jasmine rice
    2 tablespoons fresh lemon juice

    Print recipe
    PREPARATION

    Heat the oil in a large saucepan over high heat. Add the onion, garlic, ginger, and lemongrass and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season with the salt and pepper. Add the rice and sauté, stirring, until hot, 3 to 5 minutes.
    Stir in the lemon juice and taste for seasoning. Serve hot.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Yellow Onion, Medium - $1.99/lb
     Medium
     
      Lemongrass - $2.99/ea
     Farm Fresh
     
      Ginger Root - $3.99/ea
     6oz
     
      Sides in a Snap Steamed Jasmine Rice - $2.99/ea Save! 2 for $4.50
     12oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    You May Already Have
      Wesson Canola Oil - $5.29/ea
     48oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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