Oriental-Style Rice

Method

1. Rinse the jasmine rice under cold water. No need to wash multiple times, but a quick rinse helps.
2. Place the rice in a pot. Add enough water so that it covers the rice by about one finger or one and a half fingers. Alternatively, use 1 cup rice to 1.25 cups water. Do not add salt.
3. Bring to a boil, cover, and cook for 12-13 minutes. When small crater-like holes appear on the surface, the rice is ready. Turn off the heat.
4. Remove the rice from the pot and spread it out on a tray or plate to cool and release moisture. Let it sit for at least 2-3 hours, or even overnight, to dry out.
5. Prepare the vegetables: finely slice a piece of white cabbage, one slice each of red and green bell pepper, and some carrots. Set aside in a bowl.
6. Slice the garlic (or leave it whole to remove later).
7. Heat oil in a wok (or a light frying pan, preferably not stainless steel). Add the garlic and cook for a few seconds until sizzling.
8. Add the shrimp tails (or chicken breast as a substitute). Cook until the shrimp turn pink.
9. Add the cooled rice. It will be slightly clumpy; that's perfect.
10. Add a splash of Chinese cooking wine (or white wine as a substitute) and a sprinkle of curry powder.
11. Add all the prepared vegetables at once, then a pinch of salt. Stir-fry everything together over high heat for 10-15 seconds to a minute, keeping the vegetables crunchy.
12. Serve immediately in bowls.