Crispy Ginger Sticky Rice – The New York Times

This Is a dish that’s inspired by the Cantonese lo mai fan, which literally translates to flavorful rice. And it’s a dish that my pau pau, who is the matriarch of our family, made every single Thanksgiving. She used a ton of fresh ginger in her stuffing. When you really crisp ginger and sizzle it in hot oil, it actually mellows it a lot and it becomes almost sweet. She used this rice to stuff the turkey instead of doing a bread stuffing. I actually prefer just to do the rice on the side. And at the very end, right before serving, then you want to sprinkle all your crispy ginger on top so you still get those little pips of crunch with each bite.