Asian Rice and Vegetable Sauté (TM6)

Directions

1. 1
   Place Canadian bacon and 0.5 oz olive oil into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and cook 10 min/250°F//speed .
2. 2
   Transfer to a large serving bowl and set aside.
3. 3
   Place 0.5 oz olive oil, onions and carrots into mixing bowl, place splash guard on top of mixing bowl lid and sauté High Temp. . Allow to cool to 248°F, insert measuring cup into mixing bowl lid and chop 5 sec/speed
4. 4
   Scrape down sides of mixing bowl with spatula.
5. 5
   Add soy sauce and sugar, place simmering basket instead of measuring cup onto mixing bowl lid and cook 3 min/212°F//speed
6. 6
   Carefully remove simmering basket, transfer mixture to bowl with bacon, cover and set aside. Line Varoma tray with damp parchment (see Tip) and set aside.
7. 7
   Whisk 4 eggs in a small bowl and set aside.
8. 8
   Place stock paste into mixing bowl. Insert simmering basket and weigh in rice.
9. 9
   Add water over rice into mixing bowl. Set Varoma dish into position and weigh in vegetables. Insert prepared Varoma tray, add reserved whisked eggs, secure Varoma lid and steam 17 min/Varoma/speed 2 until eggs are cooked to your preference.Carefully remove Varoma, remove simmering basket with spatula and transfer rice and vegetables into serving bowl with reserved bacon mixture.
10. 10
    Remove Varoma tray, use spatula to cut eggs into squares (¾ in.-1¼ in.) and transfer into serving bowl.
11. 11
    Combine all ingredients in serving bowl with spatula, garnish with sesame oil and serve hot.