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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the July 1997 Ladies Home Journal, this rice can be served as either an entree or a side dish. Ingredients:
1 cup long-grain rice |
3 tablespoons rice wine vinegar |
2 tablespoons soy sauce |
1 tablespoon sesame oil |
3 tablespoons vegetable oil |
1/2 cup ginger, julienned |
1 cup onion, chopped |
1 tablespoon garlic, minced |
1 cup corn, thawed |
1 cup peas, thawed |
1 bunch green onion, chopped |
Directions:
1. Cook rice according to package directions.
2. Rinse in colander under cold water until cool.
3. Drain; set aside.
4. Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
5. Set aside.
6. Heat vegetable oil in large nonstick skillet over medium-high heat.
7. Cook ginger 3 minutes, stirring twice, until golden and crisp.
8. Remove with slotted spoon to paper towels to drain.
9. Add onions and garlic to skillet; cook 3 minutes.
10. Stir in corn, peas and green onions; cook 5 minutes.
11. Add rice and vinegar mixture; cook 2 minutes until rice is heated through.
12. Stir in reserved ginger.
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