Ingredients
- 1 tbsp sunflower oil or vegetable oil
- 1 onion (diced)
- Pinch salt
- 2 garlic cloves (minced)
- 1/4 to 1/2 tsp ground ginger
- 1 thai chili (dried and chopped or toasted and chopped)
- 2-1/2 cups water
- Salt and fresh ground pepper, to taste
- 1 cup rice
- 1 whole lemon (juiced)
- 1/4 cup chopped toasted peanuts
- 4 basil leaves (cut into thin ribbons)
- 1/4 cup chopped fresh coriander
Directions
Heat oil in a heavy bottomed pan or pot with a fitted lid. Add onions and season with pinch of salt; cook for 2 minutes, or until translucent. Stir in garlic and ground ginger; cook for 20 seconds or until fragrant. Stir in chopped chili and add water; season with salt and pepper and bring to a boil. Add the rice, stir once, and bring to a boil again. Cover with a lid and reduce heat to a simmer; continue to simmer for 20 minutes. Remove from heat and let rest for 10 minutes with the lid still on. Remove lid and stir in lemon juice. Garnish with prepared peanuts, basil, and coriander. Serve.
