Dinner

Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice is for Dinner.

Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice takes 10 minutes to prepare.

Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice takes 15 minutes to cook.

Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice makes 3 servings.

The ingredients for Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice are:

For the Stir Fry:
Chicken breast, raw, skinless, bite-size pieces, 500g
Onion, sliced thinly, 1 large
Green Capsicum, sliced thinly, 1 large
Garlic, 2 cloves, chopped finely/2 tsp lazy garlic
Soy sauce, 1 cup
Mirin, 1/4 cup
Rice wine vinegar, 1/4 cup,
Sugar, 1 tbsp (can substitute for 1tbsp honey)
Vegetable stock powder,
Cornflour, 1tsp,
Water, 1 cup,
Olive Oil, 1tbsp


For the Ginger Rice:
White rice, long grain, dried, 1 cup,
Ginger, 2cm piece, grated finely/2 tsp lazy ginger
Spring onions (scallions/green onions), 4, sliced thinly on diagonal (green & white parts!)
Olive Oil, 1 tbsp

Here is how you make Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice:

1) Place rice in pot and cover with enough water (usually around 3 cups of water per cup of rice, but use own judgement), put on hob at high with lid on2) Place 1 tbsp oil and spring onion in wok and stir fry until soft and starting to colour. Remove and place aside.3) Rice should be boiling so turn heat down, stir & leave lid off. Allow to remain on low, NOT ROLLING, boil with lid off.4) Add 1 tbsp oil to wok and add chicken and onion. Stir fry on low-med heat for a couple of minutes so chicken cooks on outside and onion softens. Don't worry if you can still see raw looking bits, it's more important NOT to brown or overcook the chicken and onion at this point.5) Add the green capsicum and any other vegetables being used to the wok and stir fry for 2 minutes.6) Add the sauce ingredients to the chicken in this order: rice wine vinegar, stir to remove any bits starting to stick, mirin, soy sauce, sugar, stir to dissolve, vegetable stock and cup of water, stir. Bring to the boil.7)Check rice - if feels like it still has a bite but is starting to expand and soften, turn off heat, stir in the ginger and replace lid.8) Once sauce in chicken starts to boil, turn down the heat and allow to simmer for 5 minutes. In the meantime, give the rice a stir after 5 minutes with the heat off to ensure it cooks evenly and the ginger steams through.9) Place the cornflour in a bowl, add a couple of tablespoons of the liquid from the wok and blend. Pour the mix into the wok and stir in. You should see the sauce immediately start to thicken. Allow to simmer whilst rice continues to absorb liquid. Rice is generally ready after 10 minutes off the heat with the lid on, but if it still feels a little hard at this time, add a tbsp or so of boiling water and stir before replacing lid.10) Once rice ready, stir in the spring onion and use a 1 cup measuring scoop or traditional style tea cup to shape the rice, then turn out on the plates. Serve the chicken stir fry alongside the rice.Delicious!Serving Size: 3Number of Servings: 3Recipe submitted by SparkPeople user MUMMEEEPEEG.

The nutritional information for Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 426.1

• Total Fat: 11.4 g
• Cholesterol: 96.7 mg
• Sodium: 5,010.1 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 1.8 g
• Protein: 45.9 g

Quick and Easy Japanese Stir Fry with Ginger and Spring Onion Rice is Asian cuisine.