Asian Rice

This recipe is endlessly versatile, you can do (almost) anything with it and it will still be wonderful. You don't even need to measure after making it a couple times.

Accessories:
sauce pan
whisk
2 cup measure cup
measuring spoons

Extraordinary Ingredients:
oyster sauce
soy sauce
corn starch
broth
vegetables

You can substitute any thick marinade sauce for the oyster sauce, just make sure it has a compatible flavor. Oyster sauce might sound gross, but it is the secret ingredient to good Chinese food, and it doesn't have a strong fishy flavor, for those of you who are worried!

Before you start the sauce, start preparing the vegetables and rice (or noodles if you prefer). You can use whatever you have on hand, or even a mixed bag of frozen veggies. Especially good are: cauliflower, carrots, water cheasnuts, green peppers, peas, broccoli, and so on. You should prepare about 4 cups of vegetables. The sauce only takes five or six minutes to prepare, so get all the time sensitive items almost finished first.

The Sauce:

1/4 C broth 1 T oyster sauce 1 T Soy Sauce Salt and Pepper to taste	Add to sauce pan
1 T Corn Starch 4 T Water	Mix together until a consistent runny white paste. Add to mixture in sauce pan and cook until clear, stirring constantly.
(optional) 2 T Brown sugar	Add brown sugar for a sweet sauce.

Assembly:
Fluff the rice, or drain the noodles and serve into bowls. Add plenty of vegetables to each bowl then cover with sauce. It's important to make enough of both or the meal feels slightly skimpy. Or, if you are in a hurry, just add the vegetables and sauce into the rice/noodles and stir well coating everything with the sauce.

Experiment with different amounts of each ingredient for variation.