We’re fortunate to share one of our favorite recipes from one of our favorite chefs — Chef Jason Dady. A Texas native, Chef Jason has made his mark on San Antonio’s vibrant culinary scene, where he owns and operates five acclaimed restaurants alongside his brother Jake and wife Crystal. His food philosophy — “Explore Your Palate” — mirrors our own passion for discovery and enjoyment.
Chef Jason has been featured on Iron Chef Gauntlet, Beat Bobby Flay, Cooking Channel’s Eat Street, and Food Network’s Man Fire Food. Among his many accolades, he’s earned a spot in the Top 50 Restaurants in the World. We are honored to share this special recipe with you, perfect for a warm summer day.
- 2 cups cooked jasmine rice (day-old)
- 1 cup cornstarch
- 2 tbsp minced garlic
- 2 Thai bird chiles (or Serrano), minced
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 red onion, thinly shaved
- Fresh Thai herbs (cilantro, mint, Thai basil)
To Assemble:
Toss cooled rice with cornstarch; let sit 1 hour. Shake off excess, then fry at 350°F until crispy. In a pan, gently cook garlic and chiles until softened. In a bowl, combine crispy rice, garlic mixture, fish sauce, lime juice, and olive oil. Add onion and herbs; toss quickly and serve. Top with crispy shallots if desired.