- Heat the sesame oil in a wok over a medium heat. Sauté the onion and ginger for 1 minute, until fragrant. Add the baby hake and sauté for 2 minutes. Add the butternut and toss to coat with the oil, then add the rice and stir to distribute all the ingredients evenly.
- Turn the heat off, and pour the soy sauce, ground white pepper and salt into the wok. Stir to mix in.
- Transfer the rice to an electric rice cooker, and pour in the water. Set the rice cooker to cook.
- Before serving, garnish with thyme.
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