Ingredient!
1 cup white short-grain rice, washed, soaked in cold water at least 30 minutes
1 tablespoon sesame oil
½ pound of lean beef, ground
4 garlic cloves, chopped
⅓ cup chopped onion
⅓ cup chopped carrot
½ cup chopped red pepper
½ cup chopped yellow pepper
1½ cup broccoli, chopped into small pieces
2 tablespoons fish sauce (or soup soy sauce or salt to taste)
4 sheets of gim (dried seaweed paper), shaken and crushed in a plastic bag (optional)
4 teaspoons toasted sesame seeds (optional)
Preparation!
Heat a thick saucepan or sauce pan and add 2 teaspoons of sesame oil and beef. Cook over medium-high heat, stirring with a wooden spoon for approx. 2 to 3 minutes until beef is no longer pink.
Add the garlic and onion, stirring for a few minutes, until the onion becomes slightly translucent.
Pull the rice and add to the pan. Stir for approx. 3 to 4 minutes until the rice looks slightly translucent and sticky.
Add all the chopped colorful vegetables and keep stirring for a minute