Ginger Chicken Jasmine Rice
Fresh and colorful, this side is packed with protein and bright flavors. Flavorful jasmine rice and edamame make this side dish robust enough for a light meal.
Ginger Scallion Sauce
You’ll Also Need
Salt and Pepper
Vegetable or other neutral-flavored oil
Small pot (2 quart)
Wash and dry produce. Keep ingredients separate.
Pick Chinese parsley leaves from stems; discard stems. Halve and peel shallot; slice.
Place 1 tablespoon olive oil in a small pot; heat on medium-high. Add sliced shallots and cook tossing, until crisp and fragrant, 1-2 minutes.
Add 1 ¼ cups water and a pinch of salt. Bring to boil, then add rice, stirring once. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
Fluff rice with a fork. Gently fold in shredded chicken, shredded carrot, edamame, and Ginger Scallion Sauce. Stir, taste and season with salt and pepper as desired.
To serve, divide between two plates; garnish with Chinese parsley and drizzle with shoyu.