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In a small bowl, whisk together the soy sauce, olive oil, rice vinegar, and ginger. Drizzle the soy sauce mixture onto the rice and toss to evenly coat. Add the scallions and toss to incorporate.
In a saucepan over high heat, bring the rice and broth to a boil. Reduce the heat to medium low and simmer until the rice is tender, about 40 minutes. (Alternatively, you can use a rice cooker to cook the rice.) Fluff the rice with a fork and place in a large bowl.
6 Servings
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