Salty and savory rice that is just flavorful enough to be a perfect pairing for the Sticky Asian Chicken. With or without the peas, this is a rice that was declared two thumbs up by all of my boys. My youngest emptied his bowl twice and still asked for more.
- 3 cups chicken stock
- 1 1/2 cups jasmine rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions very thinly sliced
- Optional: 1/2 cup frozen peas
- Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes. At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat. Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Add the green onions, stir and keep covered until ready to serve. Enjoy!