Three Topped Rice

3 Topped Rice

Rice is so plain! We usually use it as a side dish starch to fill up our plate, stuff our sushi, or eat it as a fried rice with our fave Chinese food.

This time, we are topping the rice for a yummy and beautiful main dish. Use your favorite – brown and wild rice would be good, too – even the ‘boil-in-a-bag’ works because the rice is the foundation for this dish. Ground turkey or even ground beef could be substituted for the chicken, making this really versatile!

And the next time you make it, maybe substitute frozen, sliced carrots for the corn or green bean for the peas. Have fun with it! I did!

Three Topped Rice

  • 1 cup raw white, brown or jasmine rice
  • 1 oz. pickled ginger (drained & patted dry)
  • 1-1/2 c frozen peas
  • 1-1/2 c frozen corn
  • 1 piece fresh ginger (about 1″ square) peeled and grated
  • 2 Tbsp. sake or dry sherry
  • 2 Tbsp. soy sauce (Lite is OK)
  • 12 oz. ground or finely minced chicken (white & dark meat combined is fine)
  • 1 scallion, slivered, green part only (optional)

Prepare rice according to package directions.  While rice is cooking, cut pickled ginger slices into thin strips and set aside.

Squeeze grated ginger between thumb and fingers to extract juice into cup. Squeeze enough ginger to measure 1 tsp. ginger juice. Add sugar, soy sauce and sake and stir until sugar dissolves.

Place frozen corn and frozen peas into 2 separate pots. Cook per package directions.  Combine ginger juice, sherry and sugar in small saucepan and bring to a boil over high heat. In a non-stick or sprayed medium sized fry pan, add hot ginger mixture with ground chicken, stirring constantly until chicken is no longer pink. Turn off heat.

In a large bowl, add rice. Place a chopstick across the middle of the bowl on top of the rice. Place the chicken along one half of the bowl up to the chopstick. Then move the chopstick in the other direction (so you will have 2 sections of rice showing). Place the drained, hot corn in one section and the drained, hot peas in the other.

Decorate the top with the sliced ginger and slivered scallion.

Serves 4

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