Steps
How to make it
Prep 18 min · Cook 18 min
- Prep: dice 100 g seasonal vegetables, julienne the ginger, and steam and fluff 220 g jasmine rice. Measure the sauces and vodka from the seasoning list into separate small bowls.
- Heat 1 Tbsp olive oil in a skillet over medium; sauté ginger 30 seconds until fragrant; add vegetables and stir-fry 2 minutes until slightly tender but still crisp.
- Add 2 Tbsp tomato juice, 2 Tbsp vodka, cream sauce to taste, and hot sauce to taste. Reserve a pinch each from the 1/4 tsp black pepper and 1/2 tsp chili flakes for plating; add the rest with 1/3 tsp sea salt. Simmer 1 minute until a thick sauce forms.
- Add 220 g jasmine rice; stir-fry over medium heat 1 minute until grains are coated with oil (toast the rice).
- Add hot water in 2–3 additions (about 2 Tbsp each), stirring until absorbed each time; keep stirring about 4 minutes until grains are coated in tomato-spice sauce with a light creamy finish.
- Taste and adjust heat and salt; stir until every grain is evenly colored, sauce is slightly reduced, and wok aroma develops, then turn off heat.
- Mound in a deep plate and finish with the reserved black pepper and chili flakes.
- Serve hot—the spicy, rich Bloody Mary rice flavor of Second Floor Cafe.
