Type what you have

Ingredients

• ✓ jasmine rice
• coconut milk
• water
• sugar
• salt
• coconut oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place rice in a fine mesh strainer, and rinse with cold water, stirring rice using your fingers to remove excess starch, until water from rice runs clear, about 1 minute.
3. 3 Place rinsed rice, coconut milk, water, sugar, and salt in a medium saucepan; stir until sugar dissolves, about 1 minute.
4. 4 Bring mixture in saucepan to a boil over medium heat. Cover, reduce heat to low, and simmer, undisturbed, for 11 minutes. Turn off heat; steam, covered, until rice is tender and liquid is absorbed, about 10 minutes. Uncover and gently stir in coconut oil.
5. 5 Enjoy!

By SILVREZS

Ingredients

• ✓ jasmine rice
• water
• coconut milk
• ginger
• soy sauce
• lemongrass
• curry leaf
• thai basil

Instructions

1. 1 Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

By anonymous

Ingredients

• ✓ jasmine rice
• water
• red curry paste
• coconut milk
• chicken breast
• bamboo shoot
• white sugar
• fish sauce
• red bell pepper
• green pepper
• onion
• pineapple

Instructions

1. 1 Bring water and rice to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes.
2. 2 Whisk together curry paste and 1 can coconut milk in a bowl. Transfer to a wok and mix in remaining coconut milk, chicken, bamboo shoots, sugar, and fish sauce. Bring to a boil and cook until chicken juices run clear, 15 minutes.
3. 3 Mix bell peppers and onion into the wok. Continue cooking until peppers are tender, about 10 minutes.
4. 4 Remove from heat and stir in pineapple. Serve over cooked rice.

By NELLYDESIGN

Ingredients

• ✓ jasmine rice
• water
• vegetable oil
• garlic
• carrot
• onion
• soy-based liquid seasoning
• soy sauce
• green onion
• cashew
• raisin
• white sugar
• white pepper
• lychee

Instructions

1. 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Once cooked, spread the rice into a shallow dish, and refrigerate until cold, or use 1 1/2 cups leftover cooked rice.
2. 2 Heat the oil in a wok or large skillet over medium-high heat. Stir in the garlic and cook a few seconds until fragrant, then stir in the carrots and onion, and continue cooking until the onion begins to soften. Add the cold rice, and cook and stir until hot. Pour in the soy sauce, soy seasoning, green onions, cashews, raisins, salt, and white pepper. Cook and stir until hot, then stir in the quartered lychees to serve.

By Darrell MacMullin

Ingredients

• ✓ jasmine rice
• water
• salt
• chicken breast
• soy sauce
• water
• coconut milk
• sugar
• curry powder
• mango
• clover sprout
• cashew
• cilantro
• green onion

Instructions

1. 1 Combine 3 cups water, rice, and salt in a saucepan; bring to a boil. Reduce heat to low, cover saucepan, and simmer until liquid is absorbed, about 15 minutes. Remove saucepan from heat and let sit until rice is tender, about 5 minutes more.
2. 2 Place chicken breasts in a skillet and add soy sauce and 1 tablespoon water; turn heat to medium-high. Cover skillet and cook chicken, turning occasionally, until no longer pink in the center, about 20 minutes. Cut chicken into cubes.
3. 3 Combine coconut milk, sugar, and curry powder in a saucepan; bring to a simmer. Add mango to curry sauce and cook until heated through, about 5 minutes.
4. 4 Spoon rice into a bowl and top with sprouts, cashews, cilantro, green onions, and chicken. Drizzle mango curry sauce over chicken.

By live2eat

Ingredients

• ✓ jasmine rice
• water
• coconut milk
• soy sauce
• rice wine vinegar
• fish sauce
• red pepper flake
• olive oil
• onion
• ginger root
• garlic
• chicken breast
• shiitake mushroom
• green onion
• basil

Instructions

1. 1 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. 3 In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

By GABRIELLEDC

Ingredients

• ✓ jasmine rice
• oyster sauce
• fish sauce
• sugar
• peanut oil
• garlic
• serrano pepper
• chicken breast
• red bell pepper
• onion
• thai basil
• cucumber
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oyster sauce, fish sauce, and sugar in a small bowl; set aside.
3. 3 Heat oil in a wok over medium-high heat until oil begins to smoke. Add garlic and Serrano peppers, stirring quickly.
4. 4 Stir in chicken, bell pepper, onion, and oyster sauce mixture; cook until chicken is no longer pink in the center and the juices run clear.
5. 5 Increase heat to high and stir in chilled rice; stir quickly until sauce is well blended with rice. Use the back of a spoon to break up any rice sticking together.
6. 6 Remove the wok from heat. Stir in basil leaves. Garnish with sliced cucumber and cilantro.

By ErinInVegas

Ingredients

• ✓ jasmine rice
• beef chuck roast
• cornstarch
• kosher salt
• black pepper
• canola oil
• massaman curry paste
• beef broth
• coconut cream
• potato
• water
• lime
• cashew
• cilantro
• fresno chile
• lime wedge

Instructions

1. 1 Pat beef dry with paper towels, trim, and cut into 1 1/2- to 2-inch pieces. Place in a bowl with 2 tablespoons cornstarch, salt, and pepper; toss to coat beef evenly.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until beef is browned on all sides, about 6 minutes (do not overcrowd the skillet to ensure browning). Repeat process with remaining beef, using any residual oil in the skillet. (Do not wipe skillet clean.) Place browned beef in an ungreased 6-quart slow cooker.
3. 3 Once all beef has been browned, lower heat to medium and add curry paste, stirring to release any browned bits from the skillet. Add beef broth and coconut cream to skillet, stirring to combine ingredients. Pour mixture over beef in slow cooker. Add potatoes to slow cooker; cover and cook on HIGH for 4 hours, or LOW for 6 hours, or until beef is very tender when pierced with a fork.
4. 4 Remove beef and potatoes to a large bowl, and carefully pour liquid from slow cooker into a heatproof glass measuring cup or bowl and allow to stand until fat settles on top of liquid, about 2 minutes. Remove fat from the surface of the liquid with a ladle and discard.
5. 5 Pour remaining liquid into a saucepan and bring to a boil, undisturbed, over medium-high heat. Whisk remaining 1 1/2 tablespoons cornstarch with 2 tablespoons cold water together in a small bowl; add to boiling liquid in saucepan, whisking until mixture thickens, 2 to 5 minutes. Return meat and potatoes to thickened sauce; stir in lime zest and juice.
6. 6 Serve family-style, or place 1/2 cup rice into each of 6 bowls, spoon 1 1/3 cups beef, potatoes, and sauce mixture over rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.

By Karen Rankin

Ingredients

• ✓ jasmine rice
• bacon
• shallot
• chicken breast
• curry powder
• vegetable oil
• egg yolk
• thai bird chile pepper
• cilantro leaf
• soy sauce
• fish sauce
• white sugar
• tiger prawn
• pineapple
• green onion

Instructions

1. 1 Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.
2. 2 Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3. 3 Stir chicken into shallots and cook, without stirring, until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
4. 4 Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
5. 5 Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

By eatvancity

Ingredients

• ✓ jasmine rice
• vegetable oil
• sesame oil
• red bell pepper
• onion
• green onion
• garlic powder
• ground beef
• tomato
• fish sauce
• soy sauce
• salt
• black pepper
• lime
• egg

Instructions

1. 1 Warm vegetable oil and sesame oil in a wok or large skillet. Add bell pepper, onion, and green onion; cook for 2 minutes. Add ground beef, sprinkle garlic powder over mixture, and cook for 1 minute longer.
2. 2 Stir in diced tomato, fish sauce, and soy sauce; saute for 2 minutes. Add rice, mix until combined, and cook until heated through, 7 to 10 minutes. Season with salt and pepper and squeeze lime wedged over top.
3. 3 Pour beaten egg into a separate, small pan and let cook for 30 seconds. Lift the edges of the omelet so that any uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set, about 4 minutes.
4. 4 Divide rice into two portions and serve 1/2 of the omelet over each serving.

By Diana71

Ingredients

• ✓ jasmine rice
• bacon
• garlic
• onion
• tomato
• pineapple
• ketchup
• soy sauce
• sugar
• white pepper
• egg
• cucumber
• green onion
• cilantro
• lime
• thai chile pepper

Instructions

1. 1 Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
2. 2 Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
3. 3 Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
4. 4 Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

By Toi

Ingredients

• ✓ jasmine rice
• peanut
• brown sugar
• fish sauce
• lemon juice
• peanut butter
• chicken stock
• coconut milk
• lemongrass paste
• ginger paste
• thai red curry paste
• onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• carrot
• potato
• chicken thigh
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
2. 2 Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
3. 3 Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
4. 4 Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
5. 5 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

By JenniferCooks

Ingredients

• ✓ jasmine rice
• cucumber
• cilantro
• soy sauce
• white vinegar
• ginger
• fermented soybean
• garlic
• thai chile pepper
• chicken broth
• shallot
• garlic
• pandan leaf
• ginger
• coconut oil
• salt
• sugar
• garlic
• ginger root
• chicken
• water

Instructions

1. 1 Bring water to a boil in a large pot. Add chicken, 1 cup ginger, 1 head garlic, sugar, and salt to the pot. Return to a boil; simmer for 35 minutes. Transfer chicken to a plate, cover to keep warm, and set aside.
2. 2 Heat coconut oil in a rice cooker or heavy-bottomed pot. Add 4 pieces chopped ginger, pandan leaves, 1 tablespoon garlic, and shallots; cook and stir until golden and aromatic.
3. 3 Add rice to rice cooker or pot; stir to coat with oil. Stir in chicken broth; set rice cooker cycle according to manufacturer's instructions. If using a pot, bring chicken broth to a boil, cover, reduce heat to low, and simmer 15 minutes.
4. 4 Meanwhile, combine Thai chiles, pickled garlic, fermented soybeans, 1/3 cup ginger, vinegar, and soy sauce in the bowl of a food processor or blender; pulse until liquefied but not smooth.
5. 5 Debone chicken; discard bones. Cut meat into 1-inch pieces.
6. 6 Place chicken pieces over cooked rice; top with Thai chile sauce or serve sauce on the side. Garnish with cilantro and cucumbers.

By nongskhaomangaiallrecipe

Ingredients

• ✓ jasmine rice
• salt
• chicken bouillon granules
• cilantro
• soybean paste
• white vinegar
• lime juice
• soy sauce
• soy sauce
• white sugar
• thai bird chile pepper
• garlic
• ginger
• chicken stock
• pandan leaf
• water
• salt
• sugar
• garlic
• ginger
• vegetable oil
• chicken breast

Instructions

1. 1 Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
2. 2 Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
3. 3 Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; sauté until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
4. 4 Remove rice from heat; add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Seal and select setting according to manufacturer's instructions; cook until tender. Fluff lightly with a rice paddle.
5. 5 Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chili peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend until smooth.
6. 6 Pour ginger sauce into a pot over medium heat; simmer for 5 minutes.
7. 7 Slice chicken; serve over rice with sauce.

By CookingwithMomTomTom

Ingredients

• ✓ jasmine rice
• ✓ jasmine rice
• coconut milk
• salt

Instructions

1. 1 Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
2. 2 Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
3. 3 Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

By thedailygourmet

Ingredients

• ✓ jasmine rice
• butter
• poblano pepper
• onion powder
• garlic powder
• chicken broth

Instructions

1. 1 Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.
2. 2 Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

By MitchJGray

Ingredients

• ✓ jasmine rice
• butter
• shallot
• coconut milk
• water
• nutmeg
• black bean

Instructions

1. 1 Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

By Kim

Ingredients

• ✓ jasmine rice
• hatch chile pepper
• breakfast sausage
• bacon
• onion
• water

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top.
2. 2 Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
3. 3 Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh.
4. 4 Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes.
5. 5 Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.

By MitchJGray

Ingredients

• ✓ jasmine rice
• water
• pineapple
• vegetable oil
• egg
• chinese sausage
• carrot
• onion
• green pea
• corn

Instructions

1. 1 Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
4. 4 Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
7. 7 Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
8. 8 Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
9. 9 Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
10. 10 Bake in the preheated oven until heated through, about 15 minutes.

By Tao,RN

Ingredients

• ✓ jasmine rice
• wonton wrapper
• coconut milk
• red curry paste
• brown sugar
• chicken breast
• green bean
• red bell pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place each wonton/egg roll wrapper in a small non-stick tortilla bowl maker. Bake for 8 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare rice according to package directions.
4. 4 Bring coconut milk to a simmer in a large skillet over medium heat . Stir in curry paste and brown sugar until well blended; bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in chicken and vegetables. Cook until chicken is warm and vegetables are tender crisp, about 5 minutes.
5. 5 Evenly spoon jasmine rice into the wonton bowls. Top with red curry mixture and serve.

By Uncle Ben's

Ingredients

• ✓ jasmine rice
• coconut milk
• water
• onion
• white sugar
• salt

Instructions

1. 1 Heat coconut milk, water, onion, sugar, and salt in a saucepan. Pour in rinsed and drained rice. Bring to a boil. Reduce heat, cover, and let simmer, stirring occasionally, until fragrant, tender, and liquid has been absorbed, 20 to 25 minutes.

By May Thu Khine

Ingredients

• ✓ jasmine rice
• coconut milk
• water
• sugar
• salt

Instructions

1. 1 Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves, 1 to 2 minutes.
2. 2 Add rice and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

By Tony Reinert

Ingredients

• ✓ jasmine rice
• vegetable oil
• cumin seed
• water
• salt

Instructions

1. 1 Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. 2 Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

By Manisha Pandit

Ingredients

• ✓ jasmine rice
• egg yolk
• heavy cream
• lemon juice
• lemon zest
• butter
• chicken broth
• parmesan cheese
• parsley

Instructions

1. 1 Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
2. 2 Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

By LemonLush

Ingredients

• ✓ jasmine rice
• water
• rice vinegar
• white sugar
• salt
• nori
• cucumber
• imitation crab

Instructions

1. 1 Rinse rice until water runs clear. Combine rice and 1 1/2 cups water in a saucepan and bring to a boil, about 5 minutes. Reduce heat to low, cover, and simmer until water is completely absorbed and rice is soft, 8 to 10 minutes.
2. 2 Use a wooden spoon to transfer cooked rice to a non-metal bowl and set aside to cool.
3. 3 Meanwhile, combine vinegar, sugar, and salt in a small saucepan and bring to a boil, about 5 minutes. Reduce heat and simmer 1 minute more. Combine vinegar mixture with the cooling rice a few tablespoons at a time until rice is coated; you may not need all of the vinegar mixture. Set aside to finish cooling completely, about 15 minutes.
4. 4 Place a sheet of nori on a sushi mat with the rough side facing up. Place a small bowl of water nearby. Use wet hands to evenly spread a handful of rice onto the nori. Arrange cucumber and crab across the nori, about 1/2 inch from the edge closest to you. Roll the wrap starting at the close edge and rolling away from yourself. Press and roll again to seal. Repeat with remaining nori, rice, cucumber, and crab.
5. 5 Dip a sharp knife into water and slice each roll into 8 pieces, rinsing the knife after each cut to prevent sticking.

By Lisa Lou

Ingredients

• ✓ jasmine rice
• water
• coconut oil
• lime
• shrimp
• chile pepper
• bok choy
• carrot
• red bell pepper
• scallion
• peanut butter
• sriracha sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
3. 3 Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
4. 4 Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

By danakillingthyme

Ingredients

• ✓ jasmine rice
• sesame oil
• green bell pepper
• carrot
• green onion
• ham
• green pea
• garlic
• soy sauce
• rice vinegar
• egg

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrots; saute 2 minutes. Add 3/4 cup green onions, ham, green peas, and garlic; saute 3 minutes.
2. 2 Add unheated rice to skillet. Drizzle with soy sauce and vinegar; cook 3 minutes, stirring occasionally. Make 4 indentations in rice mixture; crack 1 egg into each indentation. Cover pan; cook until egg whites are set and yolks are cooked to desired degree of doneness, 5 to 7 minutes. Uncover and garnish with remaining 1/4 cup green onions.

By Uncle Ben's

Ingredients

• ✓ jasmine rice
• water
• coconut cream
• turmeric
• salt
• coconut oil
• garlic
• fish sauce

Instructions

1. 1 Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
2. 2 Combine rice, 1 ½ cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours to overnight.
3. 3 Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.

By Yana Gilbuena

Ingredients

• ✓ jasmine rice
• butter
• ginger
• water
• sea salt
• black pepper
• lime

Instructions

1. 1 Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
3. 3 Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.

By Fancy Pants

Ingredients

• ✓ jasmine rice
• chicken
• ginger root
• lemongrass
• salt
• cilantro
• chive
• black pepper
• lime

Instructions

1. 1 Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
2. 2 Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
3. 3 Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
4. 4 Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

By DawnH