A delightful rice dish with a savory twist, featuring caramelized green onions and a touch of spice.
Cook the jasmine rice with water and a pinch of salt in a rice cooker until tender.
For fluffier rice, let it sit covered for 5 minutes after cooking before fluffing with a fork.
Toast the peanuts and cashews in a dry pan over medium heat until aromatic, then set aside.
Keep stirring the nuts to prevent them from burning.
Heat a sauté pan over medium heat and add a bit of oil. Sauté the green onions, garlic, and sambal oelek until softened.
Adjust the amount of sambal oelek to suit your spice preference.
Add the rice vinegar, sugar, and a pinch of salt to the pan. Stir constantly until the mixture caramelizes slightly.
Be careful not to overcook the mixture to avoid bitterness.
Combine the cooked rice with the caramelized mixture and toasted nuts. Mix well and serve warm.
Garnish with additional green onions for a fresh touch.
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