Jeeem’s “Junk Pot” Coconut Curried Rice Stir Fry

The night before you prepare this dish, put your 4 cups of rice (or use the measuring cup that comes with your rice cooker if you have one) and add four and a half cups water, cover and bring to a boil. When the water is boiled off and the rice is thoroughly cooked and fluffy (approximately 5-6 minutes), remove from heat, let it cool to room temperature and then place it in the refrigerator. Never make stir fried rice with freshly cooked rice! You’ll end up making mush. It has to toughen up in order to survive a stir-fry well.

1. The next day prepare all your ingredients and place in bowls within easy reach of your stove. Take your rice out of the fridge and let it come to room temperature while you’re doing this.

2. In a very large wok or large pot, add your oil and place on medium-high heat. Once hot, add your garlic, scallions and onions and stir fry until limp and clear. Then, in the following order, add your chopped Choy Sum (you can also substitute spinach leaves or any other leafy veggie), long beans, green peas and chopped tomatoes. Stir fry until well cooked (according to your preference for veggie doneness) and finally add your pork.

3. Cook this mixture, stirring constantly to prevent burning on the bottom, for about five minutes and then add the rice (yes, all of it) and your two cartons of coconut milk, curry powder, salt and pepper and continue to cook at a simmer while stirring constantly on low heat for another ten minutes or so, or until the majority of liquid has boiled off.

4. Remove from heat and leave covered until ready to serve.

*I know some of you will be itching to add soy sauce but I think it’s a flavor clash with the curry. Also, if you do use soy sauce just remember to omit the 4 pinches of salt.