Fried Rice with Ginger and Spring Onions

• 360g long grained white rice
• 600ml water
• 2 tablespoons oil (The recipe that inspired this dish stated peanut oil but I prefer walnut oil.)
• 3 tablespoons fresh ginger, finely chopped
• 100g spring onions, finely chopped
• 2 teaspoons salt
• 1/2 teaspoon 5 pepper mixture, or freshly ground black pepper
• 2 tablespoons fresh coriander, finely chopped

Cook the rice in advance, either the evening before or at least two hours earlier. (I do mine in a rice steam cooker.)

Heat the oil in a large frying pan, add the ginger, reduce the heat and stir-fry the ginger till it changes color. Add the onions, salt and pepper, and stir-fry for about 2 minutes. Add the rice and fry for about 5 minutes or until it is well heated. Lastly add the coriander and mix the rice well. I have tried this with various meats, and have found it goes really well with Rabbit, skewered with garlic.