Fried Rice

Ingredients:

2 cups rice

3 cups water

3/4 cups of peas

1/2 cup string beans chopped into 1/2 inch parts

1/2 carrots chopped

1 onion diced

2 cloves garlic

3 eggs scrambled

1-2 tbsp of chili garlic sauce

salt

Sesame oil

Preparation:

2 cups of uncooked rice with 3 cups of water and 1/2 tpbs of sesame oil and a pinch of salt. Let that come to a boil and then reduce heat to low. Cook it for about 20-30 mins and once completely let it sit. You can let it sit for an hour or so letting it dry out

Warm a saute pan up on low heat and place the 2 gloves of minced garlic in the pan do not burn or brown, just get it golden. Add in the onion and let that saute for 5 mins. Increase heat and add in the carrots, peas, and string beans. Let them soften up and take them out of the pan. Add some more sesame oil and then scramble the 3 eggs. once they are scrambled add the vegetables back into the pan and add in the rice. Leave about 1 and 1/2 cups aside. Mix up with the heat still on. Add in about 1/3 cups of soy sauce and a table spoon of chili garlic sauce if you like it spicy. Continue to mix and let sit with heat off. Taste and add more soy/salt depending on your taste.

** you can use whatever vegetables you want to use in this I just gave you what I used today**

Tri Tip

Ingredients:
1/4 cup plus 2 tablespoons sugar
1/2 cup water
1 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon garlic salt
2 tablespoons parsley flakes
1/4 cup malt vinegar
1/4 cup soy sauce
1 tablespoon fish sauce
2 tablespoons finely minced garlic
A nice piece of trip-tip, anywhere from 1.5 to 4 lbs.

Preparation:
In a saucepan, mix together 1/4 cup of the sugar and 1/4 cup of the water and bring to a boil, stirring all the while. When the sugar gets a dark color, add the spices and stir. Bring back to a boil for a minute, and then add the vinegar, the other 1/4 cup of water, the soy sauce, and the fish sauce. Mix well and taste. If you feel like it needs more "balance," add a little more salt. Add the garlic and the 2 tablespoons of sugar. Bring back to a boil, stirring, until the sugar dissolves. Let cool.

Place the tri-tip roast in a shallow baking dish or a Ziploc bag and pour the cooled marinade over. Place in fridge and let marinade for overnight.

Pre-heat the grill on high for 5 mins so the grill is hot. Then reduce the heat down to medium heat area. I flip mine every 5 minutes. Usually takes about 20 mins or so. I take mine off the grill when the internal temp hits 120 degrees. Let it sit before cutting into it.