Here’s an Asian-inspired dinner. It doesn’t follow traditional techniques for Asian cooking, but the flavors are there and very delicious.
Makes 4 servings
4 tilapia filets
2 cups of Mahatma long-grain jasmine rice
2 cups of water
2/3 cup of frozen peas and carrots mix
1 bunch of green onion
1/4 to 1/2 cup of light soy sauce (range is for taste preference)
3 tbs. Kikoman teriyaki glaze
3 tbs. peanut oil or butter
1 tbs. sesame oil
Wash the rice with cold water until the water runs clear. This will help prevent the rice from being overly sticky. Put rice in rice cooker with two cups of water, or if you don’t have a steamer, follow directions on the rice package for cooking 2 cups. Once rice is done cooking, spread evenly in a cookie sheet and put in the refrigerator for at least 2 hours to help dry out the rice (this is what they do in Chinese restaurants).
Heat large saute pan or wok on high heat. Crack eggs in a bowl and beat until well blended. Wash and chop green onions. Add 1/2 tbs. peanut oil or butter to the saute pan/wok, then scramble the eggs – stir frequently and don’t let them brown; this shouldn’t take more than 1 minute. Remove eggs from pan/wok and put in a small bowl.
Put pan/wok back on high heat. Add 1 1/2 tbs. peanut oil or butter, and frozen peas and carrots; cook for 2 minutes, stirring occasionally. Add rice to cooking peas and carrots. With two spatulas, combine rice and vegetables. Mix in soy sauce very well so that it evenly coats the rice and vegetables. Remove from heat. Stir in cooked eggs and garnish with chopped green onions.
Lightly pepper both sides of the tilapia filets. Salt won’t be needed because of the teriyaki glaze. Heat an extra large saute pan on medium-high heat. Add 1 tbs. peanut oil or butter, then the tilapia filets one by one in 15 second intervals so as not to cool the pan. Saute on one side for 2 minutes undisturbed, then flip and evenly drizzle sesame oil and teriyaki glaze over the meat. Saute for another 2 minutes undisturbed. The fish should be done, light, and flaky.