Mark’s Recipe Box

Spicy Asian-Style Rice with Vegetables

Dinner4-6 servings40 minrice, stir-fry, chicken, tofu, weeknight

Do this first

  1. Start the 1 1/2 cups jasmine rice in a rice cooker, Instant Pot or pot. Use the water amount for your method. It needs to be cooked before the last steps.

Then prep

  • Chop the 1 cup carrots, 3 stalks celery, 1 cup onions and the jalapeño (keep the seeds). Put them all in one bowl. These are the first vegetables.
  • Seed and chop the green and red bell peppers.
  • Chop the 1 cup cilantro.
  • Put the bell peppers and cilantro in a second bowl. These go in with the chicken or tofu.
  • Set out the 8 oz chicken or tofu next to the stove.
  • Stir the 1 tsp cornstarch into the 2/3 cup warm water until smooth.
  • Add the 1/4 cup soy sauce and 1/4 cup fish sauce to the cornstarch water. This is the sauce.
  • Measure the 1/4 cup peanut oil and the 1/4 cup toasted sesame oil into separate small cups.
  • Set out the white pepper.
  • Set out a wok or large skillet and a spatula.
  • Everything is ready. Wash the board and put the knife away.

Ingredients

  • 1 1/2 cupsjasmine rice
  • 8 ozchicken or tofu (1/2 lb)
  • 1green bell pepper, seeded and chopped
  • 1red bell pepper, seeded and chopped
  • 3stalks celery, chopped
  • 1 cuponions, chopped
  • 1 cupcarrots, chopped
  • 1 cupcilantro, chopped
  • 1jalapeño pepper, chopped, with seeds
  • 1/4 cuppeanut oil or other cooking oil
  • 1/4 cupsoy sauce
  • 1/4 cupfish sauce
  • 1/4 cuptoasted sesame oil
  • 1 tspcornstarch, mixed with 2/3 cup warm water
  • 1 tbspwhite pepper, or to taste

Steps

  1. Heat the wok over high heat until very hot.
  2. Add the 1/4 cup peanut oil, enough to coat the bottom.
  3. Add the bowl of first vegetables (carrots, celery, onions, jalapeño).
  4. Stir-fry until they just start to brown.
  5. Add the 8 oz chicken or tofu and the bowl of bell peppers and cilantro.
  6. Stir-fry until the protein is cooked through.
  7. Stir the sauce bowl, then pour it in.
  8. Stir-fry 30 seconds to 1 minute. There should still be a lot of liquid in the pan.
  9. Turn off the heat and move the pan off the stove.
  10. Add the cooked rice and the 1/4 cup toasted sesame oil.
  11. Mix thoroughly.
  12. Season with white pepper, up to 1 tbsp, until it is as spicy as you like.

Notes

Adjust the jalapeño and white pepper to control the heat. For a vegetarian version, use tofu and replace the fish sauce with more soy sauce.

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