Veggie & Egg Fried Rice

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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

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Method:

1. Wash rice until water runs clear. Drain. 
2. 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. 
3. Remove from heat and let sit for 10 minutes. 

1. Fluff and put rice in fridge overnight. 
2. If you’re using it the same day, remove lid and spread rice on a sheet tray to cool for an hour. 

1. 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. 
2. Heat a large pot over medium heat with 2 tbsp olive oil. 

1. Add onion and hot pepper. Sauté 5 minutes. 

1. Add veggies and salt & pepper. Sauté until cooked through, 7-10 minutes. Turn heat off. 

1. Add rice, oyster sauce, and sesame oil. Stir to combine. Add eggs and stir. 
2. Serve immediately. 

1. 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. 

1. 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.