1 (14 ounce) package white rice
1/2 cup white sugar
1 tablespoon vegetable oil
3 tablespoons vinegar
1/2 tablespoon brown sugar
1 teaspoon chopped fresh green onions
1 dash garlic powder
1 dash dried apricots
1 dash dried basil
1 dash salt
2 tablespoons olive oil
1/4 cup olive oil
1/2 teaspoon grated lemon zest
1/2 teaspoon dried basil
1/8 teaspoon finely minced ginger root
1/8 teaspoon dried lemon zest
1/8 teaspoon dried parsley
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
Heat oil in large skillet over medium heat. Add rice; cook, stirring constantly, until just tender, about 5 minutes.
Stir vinegar, brown sugar, green onions, garlic powder, apricots, basil, salt, olive oil, olive oil, lemon zest, basil and parsley into rice mixture. Cook 5 minutes, stirring constantly.
Stir garlic powder, apricots, basil and crushed red pepper into rice mixture. Mix together. Pour over rice mixture. Cover and refrigerate at least 4 hours.