1 C  Long Grain White Rice
1 C  Water
1 C  Chicken stock
2 tsp  Peanut Oil
4 cloves  Garlic, minced
2 tbs  Fresh Ginger, minced
3   Scallions, trimmed and thinly sliced crosswise
1/4 tsp  Red Chili Pepper Flakes, crushed
3 tbs  Cilantro/Coriander/Chinese Parsley, minced

Heat water and stock in a medium saucepan over medium high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and red chili pepper flakes. Stir-fry 30 seconds or until fragrant. Remove from heat. Fluff rice with a fork and stir in ginger mixture and cilantro.