Wild Java Rice

  • 2 cloves garlic (minced)

  • 1 medium onion or 2 shallots (chopped)
  • ½ red bell pepper (diced)
  • 2 Tbsp. Banana Ketchup
  • 3 Tbsp. Annatto powder
  • 2 Tbsps. Oyster Sauce or Soy Sauce
  • ¼ cup cooking oil
  • 3-4 cups cooked wild rice
  • Salt and pepper

In a wok, sauté together in oil, garlic, onion, bell pepper, annatto powder, Oyster sauce and banana ketchup. Cook, stirring regularly until softened.

Add cooked wild rice. Gently toss to fully coat. Spread the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss again to redistribute.

Season with salt and pepper to taste. Continue to cook, tossing gently, for about 1 to 2 minutes or until rice grains are heated through and evenly colored.

Serve hot.

     Simply Wild: Take a wok on the wild side! Chop Suey, Chow Mein, Egg Foo Yong, Fried Rice -- wild rice is a tasty addition to many Chinese dishes.


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