3 tablespoons olive oil
2 onions, sliced
7 cups white rice
4 cloves garlic, minced
4 tablespoons chopped fresh ginger root
1 tablespoon cornstarch
1 cup water
3 cubes chicken bouillon
1 teaspoon salt
1 teaspoon vegetable oil
1 1/2 cups milk
1 tablespoon vegetable oil
In a large skillet, heat olive oil over medium heat. Stir in onions, garlic and ginger. Cook, stirring constantly, for about 10 minutes, or until onions are golden brown. Stir in cornstarch and water, then add chicken and rice. Bring to a boil, stirring constantly.
Stir in bouillon cube, salt and oil. Continue to cook until rice begins to brown.