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Rinse 100 gms/3.5 oz of white/jasmine/basmati rice until the water runs clear
Cook it in a pot with 8-9 cups of water until the rice is over-cooked and mushy to make the 'stock'
In a separate pan, splash in some oil and fry as much fresh, chopped garlic and ginger as you can manage
Once the garlic and ginger is fragrant, throw in your protein chopped up into bite-sized bits
Season it with white pepper, fish sauce and oyster sauce until you can taste the pepper in your sinuses and it is overwhelmingly umami and brown
Once your protein is cooked through, throw everything into the pot of overcooked rice stock and stir it through
Serve as is or throw some sliced chilies and coriander/cilantro on top