400 g (2 cups) long-grain rice
2 tablespoons olive oil
1 large red onion, finely chopped
4 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 long red chilli, seeded and thinly sliced
4 spring onions (scallions), finely sliced
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 teaspoons black vinegar
1 tablespoon lime juice
50 g (1 cup) roughly chopped coriander (cilantro) leaves
Bring 1.25 litres (5 cups) of water to the boil in a large saucepan. Add the rice and cook it, uncovered, for 12–15 minutes over low heat, or until the grains are tender. Drain and rinse the rice under cold running water, then transfer it to a large bowl.
While the rice is cooking, heat the oil in a frying pan over medium heat. Add the onion, garlic, ginger and chilli, and cook them for 5–6 minutes, or until the onion has softened, but not browned. Stir in the spring onion and cook for another minute. Remove the onion mixture from the heat and add it to the rice with the soy sauce, sesame oil, vinegar, lime juice and coriander, and mix well. Cover the rice salad and refrigerate until you are ready to serve.