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To create this meal I started cooking at about 12pm, I made plain white sticky rice.

White sticky rice:

White rice Jazmine 2 cups

Three pinches of salt

One oz of white vinegar

One table spoon of vegetable oil

Three cups and a quarter (a little more or less depending on how dry it appears as it cooks)

Bring it to a boil for 20 min while stirring occasionally to ensure it doesn't stick on the base of the pan, every 5 min of the whole 20 that it takes for it to cook .. initially bring it to a boil by putting the stove top at high heat then once it's a violent boil you turn it down to low simmer low heat and monitor closely. Once rice is done let it sit on a cool area without a lid so that it doesn't get soggy by the vapor in the pot. Put lid back on after 30 min or so once it's cooled down you can wait longer if needed.

For the next part of the meal I made chili oil steak noodles:

For the chilli oil steak noodles I sauteed onion and celery chopped in small squares I cut them up in tiny squares I got a pre cut combo of these at Trader Joe's on Scottsdale near the pavilions plaza. I also got thinly sliced beef and miso soup broth to season. Then I also got a sweet spicy sauce from trader Joe's it smells so good I just like picking any they can't ever be bad worst case scenario you use them on wings and that's never bad. I also went to sprouts on deer valley and Scottsdale, there is where I bought these Taiwanese translucent rice noodles very thin and the chili oil. So after the veggies get soft while cooking in a little vegetable oil and miso broth I added pepper and salt to taste, then I added soy sauce too, sauteed in some minced garlic and then once the veggies look soggy on the side I prepared the meat by adding chili oil, salt pepper and also some ponzu sauce then I put it in the pan, the veggies in the pan were dark brown caramelizing then I added the meat on top then stirred it. When I stirred it I put in more miso broth and chilli oil, this whole time the pot was really high heat and it boiled violently quick once I soaked the meat in the broth and stirred the veggies into it I then grabbed some Japanese dry chillies I got at food city on Greenway and the 51 and tossed them whole into the boiling pot. Once it was boiling in the pan, it could be a wok its safer I think, so far I just use a 12 inch skillet and a lid too small for the skillet to press steam the contents, and before I closed the lid on the violent boiling water I laid the rice noodles brick on too and then put the lid on top and extra chili oil.

At that point that was going to cook and be done when the noodles cook completely, in about 15 min they will be soft and can be cut in the pan with scissors for easy eating ... Omg and these noodles are amazing cold too. I added one last sprinkle of soy sauce and ponzu and pepper then chives tiny sliced

When I made the rice I used the same pan, I actually made the rice before the noodles because I wanted the noodles to rest and the rice to cool down the fried rice

For the fried rice I used the sticky cold white rice: before adding the white plain rice I simmered some carrots onions and celery and let them simmer in a little vegetable oil salt pepper and then I waited til it got soggy and scrambled some eggs with salt and pepper and made sure the eggs cook on one half of the pan and the veggies on the other, wait for the egg to be cooked before scrambling, put in two cups of cooked sticky cold white rice and some ginger and soy sauce and mix very well add some pepper and some lime juice then add to a bowl to cool down

While the rice cools down and the noodles were cooking I also set some left over miso broth I actually bought that at trader Joe's same location as the sweet spicy sauce, and I got some chicken cilantro dumplings, I boiled this inside the miso broth and then fried some of the dumplings of pork gyosa as well then I added the remaining 1/4 of the liter that remained and used it to steam some baby bok choy that I chopped roughly and served with a base of cold white sticky rice then on top of that the red chili oil need noodles as a steamy juicy noodle broth and then on the side some fried rice and to the other third of the plate I served two of each dumplings and then I added some cilantro on top and chives on the rice and then some ginger soy lime sauce to copy the one from Osaka in Mesa Arizona on Power Rd and the 60, I just threw that as a light drizzle on the fried rice and some line juice all over and it was a success ...

Ingredients

White sticky rice Jazmine 2 cups

3 cups of water for the rice maybe a little more

Pinch of salt and pepper

1oz of white vinegar

White rice Taiwanese noodles

Soy sauce low sodium

Ginger paste two table spoons

Lime 2

Thinly sliced red meat

Japanese chiles

Chicken cilantro dumplings

Pork gyosa dumplings

Vegetable oil

Sweet spicy trader Joe's sauce

Sprouts chilli oil

Minced garlic

Baby bok choy 3

Miso liter box of liquid broth

Cilantro

Chives

Carrots

Celery

White onion

I also bought Kim chi but forgot to serve it but it would be perfect on the rice or noodles.. it's already spicy no need for extra toppings except lime juice a few sprinkles

Enjoy with sake or red wine.

I finished cooking by 4pm.

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