Asian > Rice

Sesame-Ginger Rice Bowl Recipe

Ingredients with Measurements:
- 1 cup brown rice
- 2 cups water
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 1 tablespoon sesame seeds
- Salt and pepper to taste

Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Rinse the brown rice in cold water and drain. Add the rice and 2 cups of water to a rice cooker or pot with a lid. Cook according to package instructions.

2. In a mixing bowl, whisk together the sesame oil, grated ginger, minced garlic, soy sauce, honey, rice vinegar, cornstarch, and 1/4 cup of water. Set aside.

3. In a large skillet or wok, heat some oil over medium-high heat. Add the broccoli, carrots, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. Add the sesame-ginger sauce to the skillet and stir until the vegetables are coated. Cook for 1-2 minutes until the sauce thickens.

5. Serve the sesame-ginger vegetables over the cooked brown rice. Sprinkle with sesame seeds and season with salt and pepper to taste.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker or pot: medium heat
- Skillet or wok: medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 280
- Fat: 6g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 7g

Substitutions for ingredients:
- White rice can be used instead of brown rice.
- Any vegetables can be used in place of broccoli, carrots, and red bell pepper.
- Maple syrup or agave nectar can be used instead of honey.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.

Variations:
- Add some sliced chicken or tofu for extra protein.
- Use quinoa or cauliflower rice instead of brown rice.
- Add some sliced mushrooms or onions to the vegetables.
- Use different sauces or seasonings to change the flavor profile.

Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a non-stick skillet or wok to prevent sticking.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the amount of sauce to your liking.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice and vegetables separately in the microwave or on the stove.

Presentation ideas:
- Serve the rice and vegetables in separate bowls for a DIY rice bowl.
- Garnish with some chopped green onions or cilantro.

Garnishes:
- Sesame seeds
- Chopped green onions
- Cilantro

Pairings:
- Serve with a side of miso soup or edamame.
- Pair with a glass of white wine or sake.

Suggested side dishes:
- Steamed dumplings
- Seaweed salad
- Kimchi

Troubleshooting advice:
- If the sauce is too thick, add more water or soy sauce to thin it out.
- If the vegetables are too soft, cook them for a shorter amount of time.

Food safety advice:
- Make sure to cook the rice and vegetables to the appropriate temperature to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
- Rice bowls are a popular dish in many Asian cultures, including Japanese and Korean cuisine.

Flavor profiles:
- Savory, sweet, and slightly spicy.

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Taste: Savory, Tangy, Nutty, Spicy, Aromatic