Ingredient ! three by fourcup jasmine rice. 4 cloves garlic. 4 ounces long beans. 1 piece ginger. 3 ounces okra.
2 eggs.  1 banana peppers. 1 Mo Qua. 1 onions. 1 tomatoes. half  cup all-purpose flour. half  cup panko breadcrumbs. 1 cup vegetable broth. 1 lemon.
preparation ! In a small pot, combine the jasmine rice, 1 half cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer about 20 minutes, Crack the eggs into a bowl and whisk to blend. Peel and cut the mo qua squash into quarters lengthwise. Cut away some of the seeded center, then large dice it. Peel and small dice the onion. Slice the banana pepper into rounds. Large dice the tomato. Stir in the tomato and long beansfor about 1 minute. Transfer the vegetables to a bowl. Wipe out the pan used for the vegetables. Heat a layer of oil on medium-high until hot. Add the okra to the hot oil and cook 1 to 2 minutes per side, or until golden brown and crispy. Transfer to a paper-towel-lined plate and season with salt. Divide the rice and vegetable stew between 2 plates. Squeeze some lemon juice over the vegetables. Top each with half the crispy okra. Serve with lemon wedges.