This is a great little dish to use with some teriyaki chicken, bulgogi chicken or just on its own. The original recipe was published in Dominique’s Kitchen. This is a wonderful cookbook that I urge you to explore.
3 c. Cooked jasmine rice
2 T. Coconut oil
2 green onions, chopped
1/2 c. Chopped peanuts
1/4 red onion, sliced thin
Chopped cilantro
For the dressing:
3T. Lime juice
“2 T. Brown sugar
1 1/2 T. Fish sauce
Sprinkle red chili flakes
2T. Soy sauce
Heat oil in skillet and add rice. Smash rice down into one large thin circle/pancake shape. Cool over medium heat 5 minutes or until browned. Flip and cook the other side for 5 minutes. Before serving drizzle on dressing, onions, cilantro and peanuts.
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