Ginger Parmesan Rice

I love this rice dish. Cheesy and tangy and just good all around. If anyone knows where this is from please let me know, I found this recipe before I was keeping track. If you use brown rice, use water instead of chicken broth because the brown rice doesn't soak up flavor like white rice.

1 c long-grain rice
2 1-inch long pieces ginger - cut into rounds
1 t minced ginger
1 2/3 c chicken broth
2 green onions thinly sliced
3 T vegetable oil
1 T sesame oil
1 t unseasoned rice vinegar
2 T grated parmesan cheese - add more as desired

Cook rice with chicken broth and ginger rounds.
Combine onions and minced ginger in a food processor.
Add oils and vinegar and blend until almost smooth.
Remove ginger from rice and toss with oil mixture and parmesan cheese.