1 cup (250 ml) brown basmati rice

2 cups (500 ml) water

1 tablespoon (15 ml) fish sauce (nuoc-mâm)

2 tablespoons (30 ml) hoisin sauce

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) toasted sesame oil

2 cloves garlic, finely chopped

1 tablespoon (15 ml) finely chopped fresh ginger

• 1/4 teaspoon (1 ml) sambal oelek or
• Hot pepper sauce

In a saucepan, bring the rice and water to a boil. Reduce the heat and stir. Cover and simmer gently for about 30 minutes. Remove from the heat and let stand 5 minutes.

In a bowl, combine the fish sauce, hoisin, soy and vinegar. Set aside.

In a wok or large non-stick skillet over high heat, stir-fry the garlic, ginger and sambal oelek in the oil for about 30 seconds. Add the chicken and nuts and continue cooking for about 3 minutes, stirring frequently. Salt lightly. Add the vegetables and stir-fry for 2 to 3 minutes more. Add the sauce and rice. Stir well to combine. Cover and let rest 5 minutes.

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