Rice Bowl: Chicken, Pork Or Fried Tofu Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine the rinsed rice, 2.5 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let rice rest, covered, 10 minutes. Fluff with a fork before serving.

In a bowl, whisk together 4 tbsp light soy sauce, 2 tbsp sweet soy (kecap manis), 1 tbsp rice vinegar, 2 tbsp palm sugar, 1 tsp fish sauce, 3 minced garlic cloves, 1 tsp grated ginger and 2 tbsp water. Taste and adjust sweetness or salt – this mixture will serve as both marinade and base sauce.

Reserve about 3 tbsp of the sauce for finishing. Use the remainder to marinate your chosen protein for at least 15 minutes (up to 1 hour). If using tofu, toss cubes gently so they absorb the sauce but remain intact.

If you prefer a thicker sweet soy reduction: pour the reserved 3 tbsp sauce into a small saucepan and simmer over low heat 3–5 minutes until slightly reduced and glossy. Remove from heat and set aside.

Prepare protein

Pat protein dry with paper towels and season lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a large skillet or cast-iron pan over medium-high heat and add 3 tbsp vegetable oil.

For chicken or pork: When oil is shimmering, add the marinated slices in a single layer (work in batches if necessary). Sear without moving 2–3 minutes to brown, then toss and continue cooking until cooked through (chicken: internal 165°F/74°C, pork: no pink), about 4–6 minutes total per batch depending on thickness. Toward the last minute, spoon 1–2 tbsp of the reserved sauce over the meat to glaze.

For tofu: heat the oil until hot, then add tofu cubes in a single layer. Fry, turning occasionally, until all sides are golden and crisp, about 6–8 minutes. In the last 1–2 minutes toss with 1–2 tbsp of the reserved sauce so cubes become slightly glazed.

If using raw peanuts, toast them in a dry skillet over medium heat, stirring, 4–6 minutes until fragrant and lightly golden. If using already roasted peanuts, proceed to next step.

In a small saucepan or skillet, warm 1 tsp neutral oil over medium-low. Add 2 tbsp palm sugar, 1 tsp soy sauce, 1/2 tsp rice vinegar and 1/2 tsp red chili flakes. Stir until sugar melts into a syrup, 1–2 minutes. Remove from heat.

Quickly add the peanuts and toss to coat. Spread the coated peanuts on parchment and let cool. As they cool the sugar will set into a sticky, spicy-sweet coating. Break apart any large clusters and season with 1/4 tsp salt if needed.

Divide the fluffed jasmine rice among four bowls (about 1/2 cup cooked rice per serving if serving 4; adjust per servings below).

Top each bowl with an even portion of the cooked protein (about 4–5 oz cooked chicken, pork, or tofu per bowl). Spoon any pan juices and a drizzle of the sweet soy reduction over the protein and rice.

Scatter the spicy palm sugar peanuts over each bowl (about 2–3 tbsp per bowl), then add sliced cucumber, a sprinkle of sliced green onions and cilantro if using.

Finish with a tiny drizzle (1/8–1/4 tsp) of sesame oil and a sprinkle of toasted sesame seeds if desired. Serve with lime wedges to squeeze over just before eating.