2 cups jasmine white rice
4 shallots, chopped
2 teaspoons garlic, minced
2 teaspoons ginger, minced
2 red Thai chilis, finely minced
grapeseed oil
1 stalk celery, finely chopped
½ carrot, finely chopped
100g green beans, finely chopped
1 red pepper, finely chopped
1–2 bunches Shanghai bok choy, roughly chopped
½ teaspoon black pepper, freshly ground
¼ cup kecap manis (sweet dark soy sauce)
2 tablespoons grapeseed oil
Cook rice and cool completely.
Sauté shallots, garlic, ginger, and chili in large wok. Gradully add the carrot, grean beans, red pepper, and bok choy. When ready, add cold rice and kecap manis mixture, heat thoroughly, and serve.
Garnish with fried shallots and sliced green onions.