spicy

Fried Sa-Orm ស្អំ with Eggs

Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with  ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon. 

As delectable as Sa-orm is, it’s rarely found on restaurant menus in Cambodia. But it can almost always be found as a part of a Khmer home-cooked meal for breakfast, lunch, or dinner. 

But for the Khmer Chef (Nite Yun) of the nationally acclaimed Nyumbai, Sa-orm is more than just a herb. Sa-orm’s flavor profile is symbolic of Khmer heritage and birthright. 

This exists because of the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, an organization that supports socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

As a result, farmed Fresno Sa-orm can be found in Khmer markets as far north as Seattle and as far south as Long Beach, helping the Khmer diasporic community feel a little more Khmer.



This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Fried Sa-Orm ស្អំ with Eggs
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Fried Sa-Orm ស្អំ with Eggs

Sa-orm [Sa-om/Cha-om/Ch-om] is a perennial shrub with spruce-like leaves that grows wild in Southeast Asia, ranging from Sri Lanka to Malaysia. It is a highly sought-after herb that grows wild, and is comparable to chanterelles in western culture. Like chanterelles, Sa-orm imparts a delicious, culturally unique flavor like no other ingredient. Specifically, I’ve found Sa-orm to be extremely umami, with ‘meaty’ qualities, even though it is an herb; it’s smokey, with an essence of bacon.

Ingredients

Instructions

  1. Pick the Sa-orm leaves. (Note: Sa-orm leaves have prickly thorns, which takes a specific method to strip the edible leaves off. Start from the stems of each, then strip the leaves away from the plant in a fluid, quick motion, similar to destemming collard greens and kale.)
  2. In a medium-sized bowl, combine eggs, fish sauce, a pinch of fish sauce, and a pinch of black pepper.
  3. Whisk the egg mixture with a fork to thoroughly combine the ingredients. Set aside.
  4. Then preheat a large cast iron frying pan on medium-high heat for 3-5 minutes.
  5. Add the Sa-orm leaves and a pinch of salt.
  6. Cook the Sa-orm leaves on medium heat for 1 minute.
  7. Gently, pour the egg mixture into the frying pan on high heat.
  8. Fry the eggs until the bottom side for 2-3 minutes. Or until golden brown. (preferred style of eggs in Asia)
  9. Then gently flip the omelette over using a spatula.
  10. Repeat the process.
  11. Take the eggs out of the frying onto a plate lined with paper towels to remove any residual cooking oil.

Notes

Sa-orm leaves must be cooked to be palatable.

Recommended Products:

saorm, saom, chaom, ch-om, Senegalia pennata, Acacia Pennata
lunch, breakfast, dinner
Cambodian, Khmer
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Cà Tím Hấp Mỡ Hành | Vietnamese Steamed Eggplant Recipe

About the Recipe 

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.


Farmer Wisher Young’s Eggplant

But that’s just half of it. Equally important to the cooking technique are great ingredients to make a great meal. In search of the best eggplant, I journeyed to the Central Valley in California (also known as America's Farm belt) to connect with Wisher Young, a refugee Hmong farmer. Due to the Hmong’s involvement and alliance with the American CIA, many Hmong, including Wisher’s family were forced to flee their homes to avoid persecution, deemed as traitors by the Communist Regime led by Pathet Lao. After fleeing Laos, Wisher would spend some time in refugee camps in Thailand prior to his resettlement in America. Due to language barriers and the lack of professional skills upon his arrival in the United States, his opportunities were limited. 

However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER (Or ABIRC) in Fresno, Wisher was able to sustain a living for himself by farming specialty Asian crops such as Chinese eggplant. And it’s my conviction that he has the best eggplant in California. 

Eggplant Facts

Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. Additionally, it's incredibly high in ‘polyphenols,’ which may help cells do a better job of processing sugar if you have diabetes.

Chinese Eggplant Fact

They are the least bitter compared to other varieties. Along with thinner skin and a long, narrow shape. For the sweetest and creamiest eggplant, pick the firmest eggplant with no blemishes.


This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe
Yield 4
Author Chef Tu David Phu
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Cà Tím Hấp Mỡ Hành (Vietnamese Steamed Eggplant) Recipe

Don't like eggplant? It sounds like you haven't had it prepared correctly. Eggplant needs time. Be patient. If the eggplant is firm and spongy, it's undercooked. But if you cook it more, it will start to unlock its tender, luxurious and creamy secrets. And if anything Cà Tím Hấp Mỡ Hành ( or Vietnamese Steamed Eggplant) is my family recipe that does just that. And the best part I'll show you how to nail it every time.

Ingredients

Cà Tím Hấp (Steamed Eggplant)
Mỡ Hành (Scallion Oil)
Nước Chấm (Seasoned Fish Sauce)

Instructions

Cà Tím Hấp (Steamed Eggplant)
  1. Quarter the eggplant lengthwise.
  2. Use a fork (or skewer) to puncture holes in the quarter eggplant. This helps to break down and speed up the eggplant cooking process.
  3. Place the eggplant in a steamer basket.
  4. Set the basket in a pot filled with a few inches of water, below the eggplant.
  5. Heat the pot to a boil.
  6. Then cover the pot to steam for 20 minutes.
  7. Take the pot off heat.
  8. Set aside.
Mỡ Hành (Scallion Oil)
  1. Add cooking oil to a saucepan. And heat the pan to 350℉ for 30 seconds
  2. Add sliced scallions to the saucepan.
  3. Use a spoon to thoroughly incorporate the scallions with the heated oil.
  4. Take the saucepan off the heat.
Nước Chấm (Seasoned Fish Sauce)
  1. In a medium-sized mixing bowl add the minced shallot and garlic.
  2. Then add the fermented chili, lemon juice.
  3. Allow the mixture to macerate for 5 minutes.
  4. Then season the mixture with son fish sauce and organic sugar.
  5. Mix thoroughly until all the ingredients are incorporated.
  6. Gradually add coconut water to the mixture while simultaneously mixing.
Assemble
  1. In a medium-sized serving bowl, add ½ cup of steamed jasmine rice.
  2. Add the Cà Tím Hấp on top of the steamed rice.
  3. Garnish the eggplant with 2-3 heaping tablespoons of mỡ hành.
  4. And last, garnish the bowl with nước chấm, fried garlic and fried shallot.
  5. Serve and eat immediately.

Recommended Products:

eggplant, steamed, aubergine, healthy, diabetes, purple, chinese, vietnamese, japanese
dinner, lunch
Vietnamese
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Khai Jiew w/ Prik Nam Pla | Thai Omelette w/ Chili Dipping Sauce

About Chef Intu Kornnawong

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teach us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 

Khai Jiew is a traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.


Farmer Nonglak Suksawat’s Thai Chilies

In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had.


This episode was in partnership with the ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. Their efforts support socially disadvantaged Southeast Asian Farmers in California’s Central Valley.

Khai Jiew (Thai Omelette)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
10 Min
Total time
25 Min

Khai Jiew (Thai Omelette)

Khai Jiew (ไข่เจียว) is a Thai-style omelette that is one of the most popular street foods in Thailand. It's eaten at all times of the day and evening. But most commonly consumed for breakfast. And is the ultimate Thai comfort food with rice.

Ingredients

Prik Nam Pla (Thai Chili Dipping Sauce)

Instructions

Khai Jiew (Thai Omelette)
  1. 4 each, Eggs (AA Large)
  2. 1 tbsp, Cooking Oil
  3. ½ tsp, Oyster Sauce
  4. 1 tsp, Fish Sauce (or Soy Sauce)
  5. ½ tsp, Organic Sugar
  6. 2 tsp, Lime Juice

Notes

About Chef Intu

Chef Intu Kornnawong’s innovative Isaan Thai-California cuisine is as much a destination as it is a delicious culinary experience. Hidden food memories turned into a career path that began when, as a child, Intu’s “dad made the best duck salad called Larb Ped and my mom made the most amazing Bangkok dish, Nam Prik.” And I am truly honored to have the blessing to call Chef Intu a friend. In support of ABRIC, and their efforts to support socially disadvantaged Southeast Asian Farmers in California’s Central Valley, Chef Intu is sharing with us two recipes that teaches us about her Thai heritage and love for Thai (also known as ‘Birdseye’) chili; Khai Jiew (Thai Omelette); Prik Nam Pla (Thai Chili Fish Sauce). 


Khai Jiew is traditional, breakfast comfort food, occasionally cooked by her parents. The smell of the crispy fried egg paired with the umami, spicy Prik Nam Pla over a bowl of steamed rice makes her feel at home when she feels homesick. “I was born in Thailand, and I need to eat Thai food at least once a week,” says Chef Intu. Naturally, I felt the pressure to get her the best ingredients I could find.


In search of the best chilies, I journeyed to Central Valley in California (also known as America's Farm belt) to connect with Nonglak Suksawat, a refugee Thai farmer. Nonglak was a Thai farmer who came to America in search of new opportunities for her and her family. She spent most of her professional career as a massage therapist but had to leave her practice due to the Covid 19 pandemic in 2020. However, through the support of The ASIAN BUSINESS INSTITUTE & RESOURCE CENTER. (Or ABIRC) in Fresno, Nonglak is able to share her Southeast Asian heritage crops through the riches and lessons of her birthright. And truth be told, these are probably the best chilies we’ve ever had. 



eggs, chili, thai chili, birdseye, birds eye, spicy, rice, egg, breakfast, street food, thai
breakfast
Thai
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Jalapeno & Garlic Sauce (Maggi Seasoning Hack)



Jalapeno & Garlic Sauce (Maggi Seasoning Hack)
Yield 1
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Jalapeno & Garlic Sauce (Maggi Seasoning Hack)

Looking for new exciting ways to use Maggi sauce? Level it up with this hack. I'm not sure if this qualifies as a pickle or a sauce. But one thing I know for sure is that it is delicious. Use it for tacos, drench it over your rice; it’s fantastic with steak; and a comparable substitute for fish sauce

Ingredients

Instructions

  1. Pre-heat a small pot on medium heat for 1 minute.
  2. Add 1 tsp. of cooking oil.
  3. Then add the sliced jalapenos and garlic clove.
  4. Sauteed for 2 minutes. Then take the pot off the heat
  5. Add the sauteed jalapenos into a small bowl.
  6. Macerate the jalapenos with ½ cup of Maggi seasoning.
  7. Serve immediately.

Recommended Products:

vegan, veg, vegetarian, sauce, soy sauce, dipping sauce, maggi, jalapeno
sauce
Vietnamese
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Nước Chấm
Yield 4
Author Chef Tu David Phu
Prep time
14 Min
Total time
14 Min

Nước Chấm

Nước Chấm (Seasoned Fish Sauce)is the staple table condiment on most Vietnamese dining tables. Most commonly used as a dressing and a dipping sauce. Its complex, yet balanced flavors [spicy, savory, bright, sweet, and salty] have the ability to enhance any dish. It's this distinction that determines the Vietnamese palate. And often serves as the mark of quality in a traditional Vietnamese meal.

Ingredients

Instructions

  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.

Recommended Products:

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Cá Trứng Chiên [Fried Smelt]

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IMG_2413.jpg
IMG_2416.jpg
Cá Trứng Chiên [Fried Smelt]

Cá Trứng Chiên [Fried Smelt]

Yield
2
Author
Chef Tu David Phu
Prep time
20 Min
Cook time
15 Min
Total time
35 Min
Big thanks to our #angler friends @asianmartha and @stinkydog6636 for the fish! Their highlights are usually catching local Dungeness Crab and King Salmon right outside the Golden Gate Bridge, in the Pacific Ocean. From their most recent fishing trip, they gifted us the most beautiful filet of salmon (that recipe is coming soon). But along with the salmon, they handed me beautiful, plump local smelt. And after digging into my memory bank of recipes, I recounted one of my favorite childhood bites, fried smelt.

Ingredients

Fried Smelt
  • 10 each, Whole Smelt
  • 2 quarts, Iced Water
  • Juice of 1 lemon
  • 2 tsp, Kosher Salt
  • 2 cups, AP Flour
  • 1 cup, Rice Flour
  • 1 tbsp Corn Starch
  • 1 tsp, Kosher Salt
  • 2 each, Whole Eggs
  • 2 cups, Frying Oil
Garnishes
  • Chrouk Metae Fermented Chili Paste (or sub Sambal Olek)
  • Scallion Tops
  • Sliced Serranos Slivers
  • 1/4 cup, small diced red onion
Pickled Daikon and Carrots
  • 1 cup, Shredded Carrots
  • 1/2 cup, Shredded Daikon
  • 1/4 tsp, Salt
  • 1/2 tsp, organic sugar (or 1/4 tsp stevia)
  • 1 cup, Rice Vinegar
  • 2 cups, Water
  • 2 cloves, Garlic
  • 1 sliver, Ginger
  • 1/2 each, Jalapeno

Instructions

Scale the fish
  1. Rinse the fish under fresh, cold running water to loosen the scales.
  2. Pinch the fish firmly by the tail. 
  3. Use the back of a knife to start scraping away the scales; moving from the tail to the head.
  4. Rinse the fish under running water to remove any remaining scales.
  5. Turn the fish over and repeat on the other side.
  6. Check to make sure that all of the scales have been removed by running a finger against the grain of the fish. 
Gut the Fish
  1. Place the fish in one hand.
  2. With a pair of scissors, make an incision starting from the anus of the fish and continue that cutting until you split the jaw. 
  3. Pull out the internal organs with your hands. 
  4. Rinse the inside cavity of the fish under running water, until water runs clear.
  5. Removed the spine of the fish. 
  6. With a pair of fish pliers, remove any remaining fish pine bones. 
Brine the Fish
  1. In a large bowl, add 2 quarts of iced, the juice of 1 lemon, and 2 tsp of Kosher Salt
  2. Add the deboned and gutted fish to the saltwater brine. 
  3. Brine the fish for 15 minutes. 
  4. Take the fish out of the saltwater brine. And place or pan lined with paper towels to remove excess water. 
Dredge the Fish
  1. In a wide, shallow bowl add 2 cups of AP Flour, 1 cup of Rice Flour, 1 tbsp of Corn Starch, and 1 of Kosher Salt.
  2. Mix the dredge mixture thoroughly with a fork, or whisk.
  3. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter to set aside.
Fry the Fish
  1. Preheat a large frying pan on medium heat for 1 minute
  2. Add 1/4 cup of frying oil, per 5 filets. [do not overcrowd your pan + plus add more oil every time fish is rotated out of the pan]
  3. Gently lay 1 fish in pan, skin side down first. Make sure to tilt the pan away from you [allows for the oil to splash away from your body to prevent burns]
  4. Continue to pan fry on medium heat, until browned on the first side, 4 to 5 minutes.
  5. With a spatula, carefully turn the fish over carefully. 
  6. Continue to fry another side until it is crisp and golden brown, 4 to 5 minutes more.
  7. Transfer to a serving plate lined with paper towels, to remove excess grease.
  8. Gently seasons with salt and pepper on both sides of fish
Pickled Daikon
  1. In a medium-size pot, add [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice vinegar, 2 cups of water, 2 cloves of garlic, 1 sliver of ginger, 1/2 each Jalapeno]
  2. Bring the pot to a simmer
  3. Take the pot off the heat
  4. Add cut carrots and daikon
  5. Submerge carrots and daikon (under pickling liquid) with a small plate
  6. Allow carrots and daikon to steep for at least 15 minutes at room temperature.
  7. Store carrots and daikon in pickling liquid and use as needed.
Assemble
  1. On a large entree plate, gently transfer 2 filets of fried smelt. 
  2. With a tasting spoon, randomly dollop the fermented chili paste on the plate. 
  3. Scatter the pickled daikon and carrots.
  4. Garnish with a few slivers of serrano and scallion tops.
  5. Sparring, garnish the dish with 1/2 tsp of small diced red onion.

Notes:

“Eating small fish, or "forage fish," like anchovies, sardines, herring and mackerel, will not only help curb the overfishing of popular large fish, but it can be totally delicious. Many people simply haven't had enough exposure to these kinds of small fish, and what exposure they may have had might be misleading.” 


 -Huff Post [https://www.huffpost.com/entry/anchovies-and-sardines-recipes_n_6933790]

Recommended Products:

fish, fried, seafood, sustainable, forage fish, fish sauce, umami, sushi, healthy
seafood
Vietnamese
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Shrimp Udon

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IMG_2436.jpg

Vietnamese Cajun Seafood Stew

Viet Cajun Gumbo 2.jpg

Nước Mắm Gừng [Ginger Fish Sauce]

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Nước Mắm Gừng [Ginger Fish Sauce]
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Total time
15 Min

Nước Mắm Gừng [Ginger Fish Sauce]

Nước chấm is a common name for a variety of Vietnamese "dipping sauces" that is served as a staple condiment on Vietnamese dining tables. Flavor profile ranges from sweet, sour, salty, savory, and/or spicy sauce.Nước Mắm Gừng is a derivative of Nước chấm with the addiition of ginger.

Ingredients

Instructions

  1. Mince ginger, garlic, and shallot
  2. In a food processor (or blender) add 1 cup Lemon Juice 2 tbsp Shallot, 2 tsp Garlic and2 tsp Ginger
  3. Transfer mixture to a separate bowl
  4. Then add 1/2 cup Son Fish Sauce, 1/2 cup Coconut Water, and 2 tsp of chrouk metae [fermented chili paste]
  5. Last, season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
fish sauce, spicy, fermented, dressing, sauce,
sauce
Vietnamese
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CÀ RI GÀ [VIETNAMESE CHICKEN CURRY]

Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]

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Cơm Chiên Tôm Hùm Xào Sa Tế [Spicy Lobster Fried Rice] Recipe

LobsterFRR[2].jpg
fried rice seafood
rice rightrice
Vietnamese
Yield: 4
Author: Chef Tu David Phu
SPICY LOBSTER FRIED RICE

SPICY LOBSTER FRIED RICE

Fried rice is a popular street food item of East Asian, Southeast Asian, and South Asian cuisines. And its popularity is not just in its flavor, but its resourcefulness. A traditional recipe calls for day-old rice and chopped left-overs. But if executed correctly results in beautiful alchemy of flavors, textures, and temperature.
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Instructions

Cook RightRice
  1. In a small pot add 1 cup of water and bring to a boil
  2. Add 1 cup of RightRice: stir, cover with a lid and take off heat
  3. Let it sit for 10 minutes before utilizing for Fried Rice
Fried Rice Method
  1. Gather the following ingredients: Cooked RightRice, 2 each Large Eggs, ½ tsp each [Minced Garlic, Lemongrass and Ginger], ½ cup Small diced Yellow Onions, 1 tsp Oyster Sauce, 1 tsp Son Fish Sauce, 1 tsp Tiger Sa Tế [mild], 4 oz. Diced Lobster Tail meat.
  2. Preheat a large Wok (or Frying-Pan) on high heat for 30 seconds
  3. Add cooking oil to the pan
  4. Add onions, lemongrass, garlic, and ginger. Saute for 1 minute on high heat
  5. Add diced lobster tail meat. Stir fry for another 1-2 minutes on high heat
  6. Add egg to the pan. Scramble the eggs for 3 minutes on high heat. [cook eggs 'well done']
  7. Add RightRice. Saute for 3 minutes on high heat
  8. Add oyster sauce and fish sauce to the rice.
  9. Saute for 2 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy
  10. Take wok (or Frying-Pan) off heat

Notes:

--This is “Feel Good” Fried Rice--In this recipe, I’ve laced this dish with oxytocin-inducing ingredients that help set you in a good mood. Specifically, it is a “feel-good” chemical that promotes bonding and connection in the brain. for that special someone. The best part is that it tastes amazing. Oxytocin ingredients in this dish: lobster, oyster, fish, shrimp, peanut, lemongrass 


--RightRice Facts--Considering my sensitivity to #highglycemic foods, I substitute RightRice for white rice. Why? RightRice has 10g of complete protein and 5g fiber per serving, RightRice delivers twice the amount of protein, five times the fiber, and almost 40 percent fewer net carbs than traditional white rice.

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