Makes 4 servings.
1 tablespoon unsalted butter
1 tablespoon peanut oil
1 cup raw long grain rice
¼ cup sesame seed
2 cups chicken stock
1 teaspoon salt
¼ teaspoon peeled and minced fresh gingerroot
1 tablespoon soy sauce, or more, to taste
Melt butter in oil in uncovered wok at 325°F.
Add rice and sesame seed; cook, stirring constantly, until light brown.
Add stock, salt and gingerroot. Stir; bring to boil; cover; reduce heat to “simmer” for 15 minutes.
Uncover; stir in soy sauce. Serve immediately.
- West Bend Admin