An easy dish that can be dressed up or dressed down and enjoyed all year long.
Heat olive oil in a 4-quart pot over medium heat. Add diced onion and sauté 7–10 minutes. Add garlic and ginger and sauté an additional three minutes. Place rice and broth in pot. Stir well. Bring to a boil. Cover pot and simmer for 50 minutes.
In a small bowl, mix soy sauce and brown sugar. Pour over rice. Cook an additional one to two minutes. Mix well. Cover pot. Turn off heat and allow to sit for 10 minutes. Fluff rice with a fork before serving.
This dish can be turned into a complete meal, by doing the following: Cut one pound (450 grams) chicken cutlets into bite-size pieces. Dice 1/2 red pepper and slice six ounces (170 grams) fresh mushrooms. Heat 1/4 cup Italian dressing in a large skillet. Stir-fry the chicken for about seven minutes or until cooked through. Add in the pepper and mushrooms and stir-fry an additional three to five minutes. At this point, double your soy sauce and brown sugar mixture to1/2 cup soy sauce and 1/4 cup brown sugar. Add to skillet and coat vegetables completely. Add in prepared rice mixture and mix well.