2 cups long grain rice
1.5 cups carrots 2” pieces
1.5 cups bell pepper 2” pieces ( Capcicum)
1.5 cups long beans ( I used Haricots Verts)
1 medium floret of broccoli, stems and all
2 Tomatoes - not too ripe - diced to 1”
2 tbsp - finely Serrano diced ( adjust to taste)
1/4 cup soy sauce (Tamari if GF)
1/4 cup - Ponzu if you like citrus flavor or add more soy
1/4 cup - Tomato ketchup (Quick recipe here)
1/4 cup chili paste
1 tbsp Sambal - Chillies in Oil (link here)
1/2 cup Cashews (optional)
Salt to taste
1/2 cup sesame oil
I usually leave broccoli florets near intact if they are a manageable sized.
In a wok, heat 1 tbsp sesame oil. Sauté the cashews, set them aside. Now add the rest of sesame oil to the wok and bring to a smoking point, add the vegetables and Serrano in!
The steam may rise very quickly with some oil in it. This can catch fire! It’s cool looks awesome and cheffy. But keep a lid handy as it can get out of hand very quickly. If you are uncomfortable- close the wok with a lid. It cuts oxygen supply that’s shuts the fire down.
I Sauté the vegetables without a lid, so the vegetables don’t get too soggy. Add a dash of salt! Your veggies will brighten up in color. This is is an indication that they are almost cooked through.
Now add sauces, chili paste, sambal, ketchup. Sauté on highly in the open wok for 1 minute. Add the cooked rice and mix. Mix in the cashews!
At this point the recipe is technically ready to eat. But kids like crunchy bits of rice. So I leave the wok on high flame for a couple of minutes until a nice crust is formed on the bottom. Turn the rice over and let another layer of crust form! This can happen only at high heat!
Mix the crust in! Enjoy with a side of salad/ soup or just like that!
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