Rice Plate Recipe

Rinse the jasmine rice under cold running water until the water runs clear to remove excess surface starch. Drain well.

Combine the rinsed rice, 2.5 cups water, 1 tsp kosher salt, and 1 tbs vegetable oil in a medium saucepan. Stir once.

Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Prepare the chicken: pat 1 lb chicken thighs dry and cut into bite-sized pieces (about 1-inch). Season with 1 tsp black pepper.

Make the marinade/sauce: in a bowl combine 3 tbs soy sauce, 2 tbs brown sugar, 1 tsp fish sauce (if using), 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir until sugar dissolves.

Marinate the chicken in the sauce for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook, undisturbed, for 3–4 minutes to develop color.

Stir the chicken and continue cooking 3–4 more minutes until browned and cooked through. Pour any remaining marinade into the pan and simmer 1–2 minutes until slightly thickened and glossy, coating the chicken.

Taste and adjust seasoning. If sauce is too salty, add a splash of water; if not sweet enough, add 1 tsp brown sugar and stir. Slice 2 scallions thin on a diagonal and stir into the chicken off the heat.

Prepare the vegetables while the rice cooks: julienne 1 medium carrot and thinly slice 1/2 cucumber into half-moons. Place in a bowl.

Toss the carrot and cucumber with 1 tsp sesame oil, 1 tbs rice vinegar, and 1/4 tsp salt. Let sit for 5–10 minutes to pickle slightly.

Warm or quickly sauté 2 cups baby spinach in a dry skillet over medium heat for 30–45 seconds until wilted, or leave raw if preferred. Season lightly with a pinch of salt and a drop of sesame oil.

Divide the fluffed jasmine rice among 4 plates (or bowls) — about 1/2 cup cooked rice per serving if you want smaller portions, or adjust as desired.

Arrange a portion of the caramelized soy chicken alongside the rice on each plate.

Add small piles of the pickled carrot and cucumber, and the wilted spinach to each plate.

Top each plate with 1/2 tbs fried shallots or garlic, sprinkle 1/2 tbs fresh cilantro leaves, and add a lime wedge and 1/2 tsp chili sauce on the side for heat.

Serve immediately while chicken and rice are hot. Squeeze lime over the plate just before eating.