Oh Happy day! I think I cracked the code!

I had this yummy Asian stir fry rice at a restaurant last year that I couldn't stop thinking about...it was a "special" and it's not on the menu on a  regular basis. I kept thinking about it, and decided to try to recreate it today and by jove I think I've got it! I cracked the code!

Asian Rice
Serves 2-3

Angus beef sirloin - diced - should equal to 1 cup

Hinode Calrose rice - 1 cup
1 2/3 cups water 

4 large cloves garlic peeled and chopped

Fresh ginger - 2 tablespoons peeled and chopped

1/4 cup bell pepper diced or 1/4 cup green onions sliced or  1//2 cup frozen peas (something green!)
1/2 onion diced

1 medium carrot diced

1 tablespoon canola oil

1 -2 tsp sesame oil

 2 -3 tablespoons soy sauce

Salt and Pepper
1 green onion sliced for garnish

Prepare rose rice: Add 1 cup calrose rice to 1 2/3 cup rice. Stir and bring to boil, cover and lower heat to low for 15 minutes.

Remove rice to a bowl and cool in fridge for about 30 minutes, then add 2 tablespoons soy sauce and 1 tsp sesame oil to rice. Stir together and place back in fridge for now.

Next, prep your vegetables and toss them in a bowl together: Garlic, ginger, carrot, onion, bell pepper (or peas or green onion if using) Bell pepper or green onions add a bit more of a kick, however if you don't have  those on hand frozen peas always do the trick when you want to add a bit of color.

Stir fry the diced sirloin in 1 T canola oil, when no longer pink, add  the bowl of veggies to the pan and stir- fry on med heat until the onions and  carrots are just done. (about 10 minutes). Add the rice to the pan at this point and stir fry all together for about 5 minutes. Add the very end you can drizzle a few  more drops of sesame oil or a tablespoon of sliced green onion just before serving.