Go to meal...
We all have those days when we have been running around all day and all of the sudden it is 5 o'clock and you think, "What am I going to make for dinner?" In my case, it is some sort of Teriyaki meat with Yoshida's sauce and my favorite go to Ginger Rice.
The meat part is super simple. I use my indoor grill and grill the meat that has been lightly seasoned with salt and pepper and towards the end I glaze it with Yoshida's Original Sweet and Savory Marinade. I buy this glaze at Costco and I love it! If you have never tried it, I highly recommend it. I then follow it up with this Ginger Rice. It is super easy, delicious and I almost always have the ingredients on hand.
One note, I was watching Rachel Ray one day and she was saying how after buying her ginger, she will peel it and put it in the freezer. Not only does it keep for a super long time, but when it comes time to grate, it is super simple and you will almost always have ginger on hand that hasn't gone bad.
Ginger Rice (adapted from the Simply Classic cookbook)
2 c. chicken stock
1 T. butter
1/2 t. salt
1 c. rice
2 t. vegetable oil
1/4 c. carrots, diced
1/4 c. green onion, chopped
2 medium cloves garlic, minced
1 T. fresh ginger, minced
2 T. soy sauce
1 t. ground coriander
In a medium saucepan, boil chicken stock, butter and salt. Stir in rice, cover, reduce heat and simmer 20-25 minutes.
Meanwhile, heat oil in a small skillet over medium heat and saute carrots 2 minutes. Add green onion, garlic and ginger. Saute 3 minutes more. Set aside.
When rice is cooked, stir in carrot/onion mixture, soy sauce and coriander. Serve hot.