A Cup Of Basmati Rice
Two Cups Of Chicken Stock
1/2 Cup Finely Chopped Zucchini
1/2 Cup Finely Chopped Scallions
A Teaspoon Of Sriracha Chili Sauce
Two Cloves Of Minced Garlic
A Teaspoon Of Finely Chopped Fresh Ginger
Two Cooked Scrambled Eggs
1/2 Cup Of Soy Sauce
Two Tablespoons Of Canola Oil
A Teaspoon Of Sesame Oil
1/2 Teaspoon Of Sea Salt
1/3 Cup Of Chopped Peanuts (for garnish)
Preheat the oven to 325 degrees.
Into a Dutch oven, add the canola oil and the sesame oil. Begin heating the pot on medium high heat. When the oil starts to smoke slightly, add the sea salt, the scallions, the garlic, and the ginger. Cook the vegetables for 3 minutes stirring frequently. Add the Sriracha sauce, the rice and the soy sauce. Stir the rice well so that it gets coated with the soy sauce. Add the chicken stock. When the mixture begins to boil, cover the pot and transfer it to the preheated oven.
Cook the rice in the oven for about 20-25 minutes until the rice has absorbed all of the chicken stock. Add the chopped zucchini and stir well. The heat of the rice will cook the zucchini. Garnish with the peanuts and the scrambled eggs. Serve at once.