A Thai dish good for breakfast, lunch or dinner.
1. Cover rice in filtered water and soak for 30 minutes. Rince and drain and repeat 3-4 times until water rinses clear. DO NOT SKIP THIS STEP! If the rice isn't rinsed and drained until the water is clear, it will look and taste like oatmeal mixed with dishwashing soap!
2. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 tsp of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil (no amount given - it's a strong flavor, so I'd start with 1 tsp and work up as needed) and a pinch of salt. Put it on the serving platter.
3. Put spinach in pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 tsp of soy sauce, 1 clove of minced garlic and sesame oil (no amt given - start with a small amount). Put it on the serving platter.
4. Cut 2 small zuccinis into thin strips, sprinkle them with a pinch of salt and then mix them together. A few minutes later, saute them in a pan over high heat. When it's cooked, it will look a little translucent. Put it on the serving platter.
5. Slice Shiitake mushrooms thinly and saute with 1 tsp of veg oil. Add 2 tsp of soy sauce and 1 or 2 tsp of sugar and stir it for 2 minutes. Add some sesame oil and put on the serving platter.
6. Cut a carrot into strips, saute it for 30 seconds and put it in a bowl.
7. Fry eggs sunny side up and place on serving platter.
8. Serve it with sesame oil and hot pepper paste. You can have these on the table and let guests decide how much.