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.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A