Tried this method with a couple alterations. I used jasmine rice, cooked with just water, and 1 t of butter. Used (untoasted) sesame oil rather than peanut oil because I am out of peanut (I imagine peanut is more authentic, but the sesame worked fine-it also is capable of withstanding high temps). Try toasting the sesame seeds in a small iron skillet over med heat until fragrant and just barely beginning to turn amber, then remove from the heat before they get any ideas about burning. Threw some lemongrass in with the ginger (I buy these convenient tubes of minced lemongrass, ginger, basil, etc. at the store. They keep pretty well and save a good deal of time-also I live in a town which apparently thinks fresh lemongrass is something you spray with Round-Up) and about two tablespoons of Thai green chili paste in the wok just before everything else. You might try 1/2 soy and 1/2 fish sauce (nam pla) and you might want to try pouring in half a can of coconut milk, unsweetened, and let it all simmer a minute or two, then add some chopped cilantro...Thai style... but I didn't want to stray too far from the recipe's character. Just wanted some different flavors to go with the fish I was making. I squeezed a lime over everything when I added the dark sesame oil (of which I used only about 1 1/2 teaspoons-it's kind of expensive and a little goes a long way). This recipe is probably fine the way it is written, but I thought my tweaks might inspire somebody else to be creative, too.
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Tried this method with a couple alterations. I used jasmine rice, cooked with just water, and...