Chef Nathan Hyam's Ginger Baked Rice
Prepare this one the night before, giving you time to work on something else or just visit with your guests
1 cup cooked, cooled Jasmine rice 237 ml
1 onion, diced 1
½ cup green onion, sliced 118 ml
2 Tbsp. ginger, chopped fine 30 ml
1 Tsp. soy sauce 5 ml
This dish can be assembled the night before you need it and then the next day just pop it in the oven. This leaves your stove burners free to stir-fry up a storm of tasty accompaniments.
Fry onion and ginger together. Add green onion, soy sauce to the onion mixture. Add this mixture to the rice, stir to mix and place in an oiled casserole and bake covered for 10 to 15 minutes at 375 degrees F.
Serves 2.
Goes nicely wth Chef Hyam's Red Curry Chicken
