Ginger Rice Condiment

I thank Lynne Semple for this nugget. It has essentially no nutritional value, but it turns plain California rose rice into a magical ginger-enhanced dream. It was also excellent with unseasoned chicken thighs which Lynne served boiled, or broth soups. I make this stuff in huge batches, so scale this recipe as your heart desires -- you only need a teaspoon for a bowl of rice.

Makes 1/4 cup

3 tbsp peanut oil
1/2 c green onion, chopped fine
1/4 c fresh ginger, chopped fine
2 tsp salt

Add the oil, onion, and ginger to a small pot and cook on medium-low for 15 minutes. Add the salt once the mixture has reduced, lowering the heat and simmering for another 15 minutes. It should taste really salty, but the ginger flavour will have noticeably mellowed.