Ginger Scallion Soy Rice
Ginger Scallion Soy Rice
Ingredients
For the Rice
- 1 1/2 cups jasmine rice, rinsed thoroughly
- 2 1/4 cups water
- 1/4 teaspoon salt
For the Ginger Scallion Soy Sauce
- 1/4 cup fresh ginger, finely minced
- 1/2 cup scallions, thinly sliced (white and light green parts)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
- 1/4 cup neutral oil, (such as canola or vegetable oil)
Instructions
- 1
Combine the rinsed jasmine rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 3
After 15 minutes, remove the saucepan from heat and let it rest, still covered, for another 10 minutes. This allows the rice to steam thoroughly and become fluffy.
⏱️ 10 min
- 4
While the rice is cooking and resting, prepare the ginger scallion soy sauce. In a heatproof bowl, combine the minced fresh ginger and sliced scallions.
⏱️ 5 min
- 5
In a separate small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, and sesame oil until the sugar is dissolved. Set aside.
⏱️ 2 min
- 6
Heat the neutral oil in a small saucepan over medium-high heat until it just begins to smoke lightly (around 350-375°F). This hot oil will 'cook' the ginger and scallions.
⏱️ 3 min•🌡️ 360
- 7
Carefully pour the hot oil over the ginger and scallions in the heatproof bowl. It will sizzle vigorously. Stir immediately to combine, then pour in the whisked soy sauce mixture. Stir well.
⏱️ 2 min
- 8
Once the rice has rested, fluff it gently with a fork. Serve the warm ginger scallion soy rice immediately, drizzling a generous amount of the prepared sauce over each serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Soy Rice
Ingredients
For the Rice
- 1 1/2 cups jasmine rice, rinsed thoroughly
- 2 1/4 cups water
- 1/4 teaspoon salt
For the Ginger Scallion Soy Sauce
- 1/4 cup fresh ginger, finely minced
- 1/2 cup scallions, thinly sliced (white and light green parts)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
- 1/4 cup neutral oil, (such as canola or vegetable oil)
Instructions
- 1
Combine the rinsed jasmine rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce heat to low, cover tightly with a lid, and simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 3
After 15 minutes, remove the saucepan from heat and let it rest, still covered, for another 10 minutes. This allows the rice to steam thoroughly and become fluffy.
⏱️ 10 min - 4
While the rice is cooking and resting, prepare the ginger scallion soy sauce. In a heatproof bowl, combine the minced fresh ginger and sliced scallions.
⏱️ 5 min - 5
In a separate small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, and sesame oil until the sugar is dissolved. Set aside.
⏱️ 2 min - 6
Heat the neutral oil in a small saucepan over medium-high heat until it just begins to smoke lightly (around 350-375°F). This hot oil will 'cook' the ginger and scallions.
⏱️ 3 min•🌡️ 360 - 7
Carefully pour the hot oil over the ginger and scallions in the heatproof bowl. It will sizzle vigorously. Stir immediately to combine, then pour in the whisked soy sauce mixture. Stir well.
⏱️ 2 min - 8
Once the rice has rested, fluff it gently with a fork. Serve the warm ginger scallion soy rice immediately, drizzling a generous amount of the prepared sauce over each serving.
⏱️ 3 min