Feeding myself presents its problems, as making large batches of food is much easier than single portions. I have a few go-to meals that I can stand eating for lunch every day; one of them is sticky rice. Sticky rice, (or 油飯, literally oily rice, yo fan) is a Taiwanese specialty mostly associated with Tainan (台南). The ingredients are simple:
Sticky rice (糯米）
mini shrimp (蝦米）
soy sauce (醬油)
sesame oil (麻油)
meat, any type, cut into little pieces
peanuts, soaked in water first
The two secret ingredients that are a must-have are fried onion and white pepper, pictured here.
The process is very similar to making a risotto. Once you cook the meat and add in all the ingredients that had been soaking (shrimp, mushrooms, peanuts), add soy sauce to taste and cook on low heat for a long time.
Here's what mine looked like. I was running low on mini shrimp, so it's not very colorful. The consistency should be sticky but not soggy like glue. It should have a bit of Q to it (chewiness).