Rice with Ginger and Onion

Ingredients

200 g parboiled rice

1 onion

1 carrot

2 cloves garlic

1 tbsp ginger

450 ml water

Salt

Vegetable oil

Finely chop the onion and coarsely grate the carrot. Heat 2 tbsp vegetable oil in a saucepan and fry, stirring, the onion and carrot until soft, about 15 minutes.

Finely chop the ginger and garlic. Add them to the saucepan and fry, stirring, for about 2 minutes.

Pour the washed rice into the saucepan and stir well until the rice grains are coated with the oil.

Pour in the water, add salt, and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 17-20 minutes. Add a little more water if needed. Serve.

Enjoy!