So, somewhere in between going to happy hour and Mr. D consuming in n out, I actually found the time to cook something. Seriously, staying in a house while visiting Las Vegas is a totally different experience. I almost feel naughty having cooked something, even daring to share these horribly lit photos, not to mention this slap-in-the-face-easy recipe.
Even so, to be honest, this stuff is just way too good not to share. In hindsight, I totally could have waited until I got home to shoot the photos for this recipe, but I was hungry and needed carbs so I figured why not.
Don’t judge me.
Also not to judge me on – I so much more prefer store bought peanut sauce then having to make it (even though I did it once!). The Annie Chun brand is the best one I’ve tried so far, so I highly recommend it.
And this ain’t no paid advertisement ya’ll. I just really love this stuff. Its thick, rich flavor is perfect for dipping and grilling for any occasion.
3 cups cooke white rice (feel free to use brown)
1 teaspoon olive oil
2 tablespoons peanut sauce
1 small piece fresh ginger, grated (no exact measurement here. go on your taste preference)
2 tablespoons peanuts, chopped
2 tablespoons green onions, chopped
prepare your white rice according to the package. allow to cool completely. generally, using left over rice is best.
heat up 1 teaspoon of olive oil on medium-high heat in a skillet. add in your ginger and stir for 30 seconds. add in your cooked rice and allow to sizzle for 1 minute. spoon in your peanut sauce and stir to coat. allow to cook and heat through for 2-3 minutes. add in your chopped peanuts and green onions. toss to combined.
transfer to a serving plate and enjoy!