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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3 cups jasmine rice |
8 garlic cloves, minced |
2 large shallots, minced |
2 tablespoons vegetable oil |
6 cups water |
1 1/2 teaspoons salt |
1 cup rice wine vinegar |
1/2 cup firmly packed dark brown sugar |
1/4 cup fish sauce |
1 tablespoon chili sauce with garlic |
1/2 cup vegetable oil |
2 bunches green onions |
2 large carrots, cut into thin strips |
2 red bell peppers, cut into thin strips |
Directions:
1. Place rice in a wire-mesh strainer; rinse with cold water.
2. Sauté garlic and shallots in hot oil in a Dutch oven over medium-high heat 2 minutes or until tender. Add 6 cups water, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
3. Whisk together rice wine vinegar and next 4 ingredients; pour over rice mixture, tossing gently.
4. Cut green onions in 1-inch lengths; cut into thin strips. Add onions, carrot, and bell pepper to rice mixture; toss gently. Cover and chill up to 3 days.
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