Ginger green onion oil with soy sauce garlic rice and jackfruit

Heat half a cup of grapeseed or avocado oil in a saucepan over medium heat four to five minutes.

Finely chop about 40 grams of ginger and four sticks of green onion.

Put the ginger and green onions in a granite pestle and mortar with a quarter teaspoon of salt and coarsely crush them.

Stick a bamboo chopstick in the oil; if there are a lot of fast moving bubbles it is ready, so carefully pour the hot oil over the green onions and ginger, then pour it into a serving bowl.

Rinse and drain one cup of jasmine rice to get rid of the excess starch.

In the same saucepan with the remaining oil, saute three pieces of finely chopped garlic, the rice and two teaspoons of toasted sesame oil over medium heat one to two minutes.

Add two tablespoons of soy sauce and one cup of water, stir and turn the heat to medium high.

When the water starts to bubble, stir well, cover and cook 15 minutes on medium low, then turn off the heat and steam another 10 minutes.

Squeeze the water out of about 300 grams of jackfruit and season it with salt and pepper to taste.

Slice a handful of cherry tomatoes in half and roughly chop about 100 grams of cucumber.

Fluff the rice, optionally pack it into a small container as a mould, plate it with the jackfruit, tomatoes and cucumber, garnish with freshly chopped cilantro and spoon over the ginger green onion oil.