A Cup Of Jasmine Rice
1 1/2 Cups Of Light Coconut Milk
1/2 Cup Of Water
A Tablespoon Of Finely Chopped Jalapeno Pepper
1/4 Cup Of Finely Chopped Scallion
A Teaspoon Of Finely Chopped Fresh Ginger
A Minced Garlic Clove
1/2 Cup Of Frozen Green Peas
1/2 Cup Of Chopped Unsalted Peanuts
A Tablespoon Of Finely Chopped Cilantro
Two Cooked Scrambled Eggs (Chopped Up)
A Teaspoon Of Sea Salt
A Tablespoon Of Canola Oil
A Teaspoon Of Dark Sesame Oil
Preheat the oven to 375 degrees.
In a large oven proof pot with a lid, combine the canola oil, the sesame oil, the ginger, the jalapeno pepper, the garlic, the scallion and the sea salt. Cook while stirring on medium high heat for two minutes. Add the rice. Continue to cook while stirring for one minute making sure that all of the rice grains get coated with the oil. Add the coconut milk and the water. Stir one more time. When the liquid comes to a boil, cover the pot and place it into the pre-heated oven. Bake for thirty minutes or until the rice absorbs all of the liquid.
Add the peas, the peanuts, the scrambled egg, and the cilantro. Mix well. Put the lid back on and let the rice sit for five minutes before serving..