- 1 1/2 c short grain (sushi) rice
- 2 T chicken bouillon
- 2 T chicken schmaltz or butter
- 1 3/4 c hot water
- 2 T rice vinegar
Rinse rice 3 times in cold water or until water runs clear of loose starch. Place in rice cooker with schmaltz and bouillon, hot water and rice vinegar and turn on. You want to use hot water to start in order to ensure that the schmaltz and bouillon are totally mixed in. If you use cold water the schmaltz will stay solid and won’t coat the rice evenly while it cooks.
- 6 eggs
- 3 T fish sauce
- 4 t raw sugar
- 1 large clove garlic, smashed and minced
- juice and zest of 1/2 lime
- 1 t red pepper flakes
- 2 T cilantro, finely chopped
Whisk all together and let sit until rice is done. Once rice is ready, cook in a nonstick pan over low heat just until the eggs are barely set. You can do this either as scrambled eggs or as a couple of thin omelettes. Place over the hot chicken rice and serve with Thai sweet chili sauce, sriracha, and chopped green onions.