Fried rice is one of the great breakfasts of the world, and this week our students made a version featuring seasonal vegetables and the flavors of Indonesia. We fried our own crispy shallots for garnish, and made a spice paste with garlic, turmeric, coconut sugar, and star anise. Adding tomato paste, soy sauce, and soy-chili sauce to the mix brought the dish to a new level. It was slightly sweet, fiery hot, soft, and crunchy all at the same time. A LOT of water was consumed before the start of school!
