1 Carrott
5 g Ginger, Fresh
100 g bok choy
100 g Spanish red onion
2 cup vegetable stock
Tumeric 1 1/2 tsp
1 tsp Garlic Powder
2 Tbs Soy Sauce
1 Tbs Oyster Sauce
2 Tbs Sesame Oil
10 g Green Onions
1 cup White Basmati Rice
Combine rice and stock in a medium sauce pan. Bring to a boil and then reduce heat, leave simmering
with the lid on for 12 minutes. When cooked quickly take off the lid and with a clean dishcloth place
over the pot, and cover tightly with the lid. Set aside.
Veg Prep: Peel and dice your carrot in half moons. Cut the bok choy in bite sized pieces. Thinly slice
your red onion. Mince your ginger.
Heat up 1TB of olive oil in a large frying pan. Add the red onion and bok choy. Cook till slightly
tender, add the ginger. Cook for another minute, add the carrots. Add the soy sauce spice mix and cook
for another 2 minutes. Add your rice and fry up all together. If you'd like to add an egg, the time is
now! (or any other protein that might strike your fancy).
**Prep for recipe 3: Add water to cover pinto beans in jar and leave overnight
