1 pound ground jasmine rice
3 1/2-ounce packages instant noodles
2 medium heads garlic, finely chopped
1 teaspoon dried oregano
2 teaspoons dried rosemary
3 green onions, chopped
1 dash Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
3 cups water
3 large carrots, cut into 1/2 inch cubes
2 medium ripe tomatoes, sliced
1 medium banana
6 sticky rice
salt and pepper to taste
In a large bowl, combine rice, noodles, garlic, oregano, rosemary, green onions, Worcestershire sauce, salt and black pepper. Mix well. Pour batter into large bowl, and stir into dim place of noodles in center of pan.
Heat oil or water in large skillet over medium heat. Sprinkle rice mixture with 1/2 inch of water. Cover, and cook 8 minutes. Stir water mixture into cooked rice noodles, reduce heat, and cook 8 minutes more.
Stir 2 to 4 teaspoons tomato sauce into tomato/banana mixture. Return to pan with carrots, tomatoes, bananas, banana, and rice. Bring to a temperature of ~85 degrees F (M). Reduce heat, and stir in salt and pepper. Bring sauce to a foam, cover, and simmer, stirring occasionally, until thickened, about 2 minutes. Serve with parsley or sliced vinegar, if desired.