1 Tablespoon coconut oil
1 onion, diced
1 large clove garlic, minced
½ teaspoon ground ginger
1 dried chili, toasted and chopped
2½ cups water
½ teaspoon Kosher salt
½ teaspoon black pepper
1½ cups Ralston Family Farms rice (try our Traditional variety!)
1 lemon, juiced
1 Tablespoon toasted sesame oil
½ cup peanuts, toasted and chopped
4 large basil leaves, chiffonade
¼ cup fresh cilantro, chopped
Heat coconut oil in a pan over medium-high heat. Add onion to the pan with a pinch of salt and cook until onions are translucent but not brown. Stir in garlic and ground ginger and cook until fragrant. Stir in chopped chili then add water. Season with salt and bring to a boil.
Add rice to the pan and stir once. Bring to a boil again, cover, and reduce heat to a simmer. Simmer for 20 minutes then remove from heat. Let rest for 10 minutes with the lid on. Remove lid and fluff rice mixture with a fork. Stir in lemon juice, sesame oil, peanuts, basil, and cilantro. Serve.