Peanut and Sesame Rice (Chinese style rice)

I am a big fan of peanuts. They are rich in protein (well, they are rich in fat too), and are a good source of protein for vegetarians like me. Peanuts have a special place in Chinese cooking. That, combined with another major ingredient 'Sesame seeds' bring you this rice today. This is a simple, one pot meal which can be made complete by using more vegetables than what I have used. When I took the challenge of 'Seven days of Rice', I was not only aiming at making rice dishes, but also one pot meals which can be put together in under 30 minutes of active cooking time. If you are pressed for time, this is something you could make easily.

One Year Back -  Rye Bread
Ingredients:
Long grain rice - 1 cup
Peanuts - 3/4 cup divided use
White Sesame seeds - 2 TBSP divided use
Broccoli florets - 1 lb (optional. You could use any other veggie or skip it entirely)
Peanut oil - 3 TBSP
Garlic - 2 cloves
Ginger - 1/2" piece peeled and grated
Salt - to taste
Chilli pepper flakes - 1 tsp or to taste
Hot sauce - 1 TBSP or to taste (Remember I am Indian)
Soy sauce - 2 TBSP
Rice Vinegar - 2 TBSP (See Notes)

Method:
Cook rice in 2 cups of water (or the ratio that is needed for the rice you are using). Spread on a plate and let it cool completely. If you have day old rice, you could use that too. If you are using broccoli, boil in water for 5 minutes and shock in cold water to stop cooking further. Broccoli I used had started turning yellow and that is the reason for not so good looking broccoli. Set aside.
In a skillet, take 1/2 cup of the peanuts, two cloves of garlic and start toasting it. When they are almost done, add 1 TBSP of sesame seeds to the skillet and let that get toasted. Set aside. When cool to handle, powder in a spice grinder or a blender.
In a wok, heat oil. When hot, add grated ginger, remaining 1 TBSP of sesame seeds and remaining 1/4 cup of peanuts. When they are all toasted, add broccoli florets. Add some salt, hot sauce, soy sauce, rice vinegar and keep moving the contents of the pan. When most of the liquid have evaporated, add rice. Mix and add the peanut and sesame powder. Mix well and adjust the salt if needed. Sprinkle with chilli pepper flakes and mix for the final time and turn off the heat.
This rice tastes great after 4 - 6 hours of making it. It tastes good immediately too, but the taste was awesome after few hours.


Notes: 
You could use any kind of vinegar, but rice vinegar gives the best flavors when you are using it for asian cooking. You could use any non-mushy vegetable in this recipe. Garnish with spring onions if desired.


Want to see what others are up to today?
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Enjoy.

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