Ingredients:
·
2 c
jasmine rice
·
2 tbsp
dark soy sauce
·
1 hot
pepper, minced
·
1 onion,
finely diced
·
1 c
veggies (peas & carrots, mixed veggies, bora/bodi)
·
1/4 c
oyster sauce
·
1 1/2
tbsp sesame oil
·
3 eggs,
scrambled
Method:
Wash rice
until water runs clear. Drain.
Add rice,
3 c water, soy sauce, and salt to a stock pot. Stir. Bring to a boil over high
heat. Cover with a lid. Turn heat down to low and steam for 12 minutes.
Remove
from heat and let sit for 10 minutes.
Fluff and
put rice in fridge overnight.
If you’re
using it the same day, remove lid and spread rice on a sheet tray to cool for
an hour.
If you
don’t have time, you can use the rice right away. The grains may stick together
more than they would if the rice were cool.
Heat a
large pot over medium heat with 2 tbsp olive oil.
Add onion
and hot pepper. Sauté 5 minutes.
Add
veggies and salt & pepper. Sauté until cooked through, 7-10 minutes. Turn
heat off.
Add rice,
oyster sauce, and sesame oil. Stir to combine. Add eggs and stir.
Serve
immediately.
BBQ
Chicken: Brine chicken in 2/3 c kosher salt, 4 tbsp sugar, 4 bay
leaves, crushed, handful peppercorns, bruised and 10 c water for 3 hours in the
fridge.
Pat dry.
Heat grill to high. Turn heat down to low and barbecue on low skin side down
for 30 minutes. Flip and cook for another 30 minutes. Brush with bbq sauce during
the last 15 minutes. Cook until dark meat temp is 165 degrees F.