- 5 green onion stalks, finely sliced
- 1 tsp salt
- 2 tbsp neutral oil
- 1 tsp toasted sesame oil
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced or grated
- 2 cups jasmine rice, washed and drained*
- 2–3 lime leaves
- 1 1/2 tsp veggie bouillon (or use vegan “chicken” bouillon”)
- 2 cups water
- 2 pandan leaf strips
- 1 tbsp finely minced lemongrass stalk (optional)
- protein of choice, like vegan chicken or tofu
- fresh cucumbers, thinly sliced
- green onion, diagonally sliced
- chili crisp
- Start by preparing your green onion stalks. Remove the roots and then thinly slice the white stems. Using a mortar and pestle, smash your green onion stalks with salt until a paste forms.
- In a saucepan over medium heat, add neutral oil and sesame oil. Once hot, add your smashed green onion paste and sauté for a minute, stirring constantly.
- Next add garlic and ginger and sauté for another minute. If using lemongrass, you’ll want to add it at this stage as well.
- Add your rice and lime leaves and cook for 2-3 minutes, stirring so that the rice is nicely coated.
- Next add your bouillon and stir to incorporate before adding water to the pan. Toss in pandan leaves and bring the entire mixture to a simmer.
- You can finish your rice in the pan by simmering on low heat with a lid partly on, but I like to transfer everything into a rice cooker to finish my rice.
- Once cooked, remove all of the leaves and fluff the rice. To serve, I like to pack it in a bowl, flip it upside down on a plate and garnish with cucumbers and green onion.
- This dish is traditionally enjoyed with Hainanese chicken, which you can substitute for tofu, or vegan chicken of choice. Alternatively, enjoy as is, or as a side with whatever meal you’re eating! It’s an amazing, much more flavourful substitute for regular rice.
- To make this dish grain free, you can substitute the rice with quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes