INGREDIENTS
1 serving
rice bowl
1 serving
recipe by jessica koslow
1 cup
brown rice
2
juice of lemon
2 inches
ginger
1 stalk
lemongrass
2
persian cucumbers
1/4 cup
mint leaves
1/4 cup
cilantro leaves
3
scallions
2 cups
canola oil
1 serving
kosher salt and pepper
2 tbsp
fermented jalapeño hot sauce
1 tbsp
butter
2 larges
eggs
1 serving
preparation