• Whether you choose the convenience of cooking your rice the day before or the speed of prepping it fresh, these bowls deliver a vibrant, restaurant-quality meal at home.

Cook the Rice

• The Day-Before Method (Recommended): Combine rinsed jasmine rice, water, and a pinch of salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Let stand, covered, for 10 minutes. Fluff, spread on a tray to release steam, and refrigerate overnight. This results in the best crispy texture.
• The Same-Day Method: Follow the cooking steps above. Once cooked and fluffed, spread the rice thinly on a large plate or baking sheet and place it in the freezer for 10 to 15 minutes or near an open window/fan to cool and dry out as much as possible before frying.

Roast the Cauliflower

• Preheat the oven to 425°F (220°C). Toss cauliflower with 3 teaspoons of oil, salt, and pepper. Spread on a parchment-lined tray and place in the bottom half of the oven. Roast for 18 to 22 minutes until tender and browned.

Glaze the Cod

• Pat the cod dry, cut it into portions, and place it on a parchment-lined small tray. Whisk soy sauce, maple syrup, neutral oil, garlic powder, salt, and pepper in a small bowl. Brush over the cod and let it sit for 10 to 15 minutes.

Make the Thai Peanut Curry Sauce

• Whisk peanut butter, red curry paste, coconut milk, soy sauce, maple syrup, and lime juice in a small saucepan over low heat. Add water 1 tablespoon at a time until the sauce is glossy and spoonable. Keep warm on low heat.

Toast the Almonds

• Place almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove from the pan.

Bake the Black Cod

• When cauliflower has 8 minutes left, place the cod in the oven on an upper rack. Roast for 7 to 10 minutes until opaque and flaky.

Cook the Snap Peas

• Toss peas with remaining 1 teaspoon oil and a pinch of salt. Add them to the cauliflower tray for the last 2 to 4 minutes of roasting.

Make the Crispy Rice

• Divide your prepared rice in half. Keep one half aside to reheat gently (steamed or microwaved).
Tip: Reheating Soft Rice: To warm the remaining half of your rice, place it in a small saucepan with 1 to 2 teaspoons of water, cover, and warm over low heat for 3 to 5 minutes, stirring once or twice.
• Heat 2 teaspoons of oil in a skillet over medium heat. Add the other half of the rice, breaking it up gently, and press it into an even layer. Cook undisturbed for 5 to 7 minutes until the bottom is lightly golden and crisp.
Tip: Ensure your skillet is hot before adding the rice to guarantee that golden, crunchy crust.

Assemble

• Divide the soft and crispy rice between two bowls. Add cod, cauliflower, and peas. Drizzle with sauce around the bowl and garnish with almonds, cilantro, scallions, chili, and lime.

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