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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Well, I had a some stuff leftover in the fridge and wanted something to go with swordfish steaks. It has nice subtle Asian flavors. Ingredients:
1/2 tspn preferred cooking oil |
2 cups leftover jasmine rice |
2 splashes of vanilla soy milk |
1/4 cup frozen peas |
1 shallot |
3-4 shakes of fish sauce |
1 splash of soy sauce |
1/8 teaspoon grated ginger |
fresh or frozen lemon grass, minced finely- (to taste) |
seasonings ( i used pinch of sea salt, garlic powder, and pepper) |
Directions:
1. Slice the shallot and fry in cooking oil
2. Meanwhile heat leftover rice in a medium pot with the soy milk
3. Add peas, fish sauce, soy sauce
4. Let heat through
5. When shallots are crispy set aside
6. Add ginger, lemon grass and seasonings
7. Heat through
8. Lastly add crispy shallots
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