Method
Slice ginger finely. Heat 2 tbsps oil in a non stick wok. Cut spring onion bulbs into thick roundels.
Add ginger to the oil and sauté on high heat till crisp and burnt. Add spring onion bulbs and toss.Add rice, salt, white pepper powder and toss. Transfer into a bowl.
Heat 2 tbsps oil in the same wok, add garlic and toss lightly. Add broccoli, a little water and salt and toss. Add cornflour mixture and mix.
Place a ring in the centre of the rice bowl. Spoon broccoli in the ring mould and remove the mould carefully. Serve hot.
Ingredients
| • | Ginger 1 inch pieces | 4 |
| • | Cooked rice | 2 cups |
| • | Oil | 4 tablespoons |
| • | Spring onions | 2 |
| • | Salt | to taste |
| • | White pepper powder | 1/4 teaspoon |
| • | Garlic,chopped | 8 cloves |
| • | Broccoli | 10 florets |
| • | Cornflour/ corn starch mixed with 2 tbsp water | 2 tablespoons |
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