Best Ginger Lime Rice Recipes

GINGER-LIME CHICKEN WITH COCONUT RICE

Steps:

• In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
• In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
• In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
• Serve hot with the coconut rice on the side.

GINGER-LIME CHICKEN WITH RICE NOODLES

Steps:

• Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
• Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
• Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
• Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.

CILANTRO LIME AND GINGER GLAZED SHRIMP WITH COCONUT RICE

Steps:

• Shrimp Marinade: Whisk all of the marinade ingredients for the shrimp, peel and de-vein shrimp, and marinade in a glass (or otherwise non-reactive) bowl for 30 minutes, stirring occasionally. Coconut Rice: Meanwhile, in a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Cooking the Shrimp: When almost ready to serve, heat a grill pan on high until hot, and put shrimp on skewers, 5 to a skewer, so that they lay flat. Sprinkle shrimp with a bit more brown sugar, and place the skewers on the grill pan and baste with half of remaining marinade. Turn after 2 minutes and baste with remaining marinade. When shrimp are firm, (2-3 minutes on each side) remove and set on serving dish. Continue to cook liquid in pan until slightly caramelized, then pour or brush over shrimp skewers. Serve with rice, and garnish with remaining 1/2 cup chopped cilantro.

SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME

Steps:

• Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
• Cook rice according to package directions.
• While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

BAKED LIME GINGER CHICKEN WITH GARLIC RICE

Steps:

• Preheat oven to 375 degrees. Line a broiler pan with foil. In a large shallow dish, combine the lime juice, lime zest, salt, black pepper and red pepper flakes. Add the chicken and toss well with the marinade. In a medium saucepan, warm the oil with the butter over medium heat until the butter melts. Add garlic and ginger and cook the mixture, stirring frequently, about 5 minutes. Remove from heat and set aside. Place the bread crumbs in a large shallow dish. Toss the chicken in the bread crumbs until evenly coated and place on prepared pan. Drizzle the chicken with 3 tablespoons of the garlic-ginger mixture and bake in oven for 45 minutes or until chicken is cooked through. Meanwhile, retun the saucepan with the remaining garlic-ginger mixture to medium-high heat. Add the rice and saute until lightly coated with oil, 1-2 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low, cover and simmer until the rice is tender and all liquid is absorbed, about 20 minutes. When the chicken is done, pour any pan juices from the boiler pan (after separating them from the fat) into the cooked rice. Serve the chicken over the rice.

SHRIMP WITH COCONUT LIME CILANTRO GINGER & RICE

Steps:

• Place raw, even frozen, shrimp in a sauté pan with pat of butter, salt, & the juice of 1 lime on medium heat. Prepare rice in separate pan according to directions, except using part of coconut milk in place of water. If you have a steamer pot, you can steam the asparagus on top of the rice (or pasta) while it's cooking. While the shrimp is cooking, throw in the remaining coconut milk, the crushed garlic cloves, the ginger, and the cilantro. If you choose to also cook chicken, you can remove the shrimp when it's cooked (pink), leaving the juices; add the raw chicken and maybe more garlic, ginger, coconut milk, based on taste and desired sauce quantity. When chicken is cooked through, add the shrimp back, and the steamed asparagus, and stir all together. Serve over the rice/pasta and offer red pepper flakes to those who prefer it hot.

GINGER-LIME RICE

Steps:

• Heat coconut oil in wok. Add rice, onion, ginger, turmeric and almonds and cook until onion is translucent and rice begins to brown.
• Combine rice mixture with broth and lime juice and cook according to your rice cooker's instructions. (You can also cook this in a large saucepan on the stove--just cover and cook at a simmer until rice is tender and all broth is absorbed).
• Toss will mint and serve.

CRAB CAKES IN RICE PAPER WITH GINGER-LIME SAUCE

Steps:

• Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili paste, egg, egg yolk, cilantro in a medium sized bowl. Salt and pepper to taste. Cover and refrigerate until ready to use.
• Working with rice paper takes some finesse, so it's a good idea to practice with one or two until you're comfortable.
• Line a baking sheet with parchment paper.
• Fill a large flatish pan with water, and float the rice paper on it for about five minutes.
• Check the crab mixture. If it's very wet, you'll have to drain or squeeze out some of the moisture.
• Remove a sheet of rice paper from the water and put it on a clean cutting board. It's easy to tear the rice paper at this stage, so pat it dry gently.
• Spoon about 3/4 cup of the crab mixture on top and fold the edges of the rice paper over the filling. Set aside on the prepared baking sheet.
• Repeat with remaining rice papers and filling.
• Cover the baking sheet with plastic wrap and put it into the refrigerator for a half hour or an hour. This helps keep the crab cakes from breaking up in the next part.
• In a medium skillet, heat the oil over medium-high heat. Working in batches if necessary, place the crab cakes in the skillet and saute until golden brown. Turn the crab cakes and saute on second side until golden brown.
• For the sauce:.
• Combine homemade mayonnaise, chopped cilantro, lime zest, lime juice, grated ginger. Let this sit for at least an hour so the flavors mingle.

SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME

Steps:

• Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours. Cook rice according to package directions. While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.