Jasmine Rice Salad

Ingredients

• 0.5 cup firmly brown sugar dark packed
• 2 large carrots cut into thin strips
• 1 tablespoon chili sauce with garlic
• 0.3 cup fish sauce 
• 8  garlic cloves minced
• 2 bunches green onions 
• 3 cups jasmine rice 
• 2  bell peppers red cut into thin strips
• 1 cup rice wine vinegar 
• 1.5 teaspoons salt 
• 2 large shallots minced
• 0.5 cup vegetable oil 
• 2 tablespoons vegetable oil 
• 6 cups water 

Equipment

• whisk
• sieve
• dutch oven

Directions

1. Place rice in a wire-mesh strainer; rinse with cold water.
2. Saut garlic and shallots in hot oil in a Dutch oven over medium-high heat 2 minutes or until tender.
3. Add 6 cups water, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender.
4. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
5. Whisk together rice wine vinegar and next 4 ingredients; pour over rice mixture, tossing gently.
6. Cut green onions in 1-inch lengths; cut into thin strips.
7. Add onions, carrot, and bell pepper to rice mixture; toss gently. Cover and chill up to 3 days.