This is a delightful combination of flavors and a great way to use up leftover rice. This recipe has been adapted to include vegetables and omit the oil. The original recipe can be found in The Meatless Gourmet.
Yield: about 4 cups
Ingredients:
- 3 cups leftover brown rice
- 1 cup onions, chopped
- 6 to 7 chopped baby bok choy* (about 170 g/6 oz)
- 2 Tbsp soy sauce or tamari
- 2 Tbsp water
- 1½ Tbsp regular molasses
- 1 Tbsp maple syrup
- 1½ tsp curry powder
- 1½ tsp ground coriander
- ¼ tsp ground cumin
- 1 tsp fresh ginger zest (14 g/.5 oz)
- 1 clove garlic, minced
- ¾ tsp sambal oelek (chili paste)
- ½ cup chopped dry roasted peanuts*
Instructions
- In a small bowl combine the tamari, water, molasses, curry powder, coriander, cumin, ginger, garlic, and chili paste, then set it aside.
- To a large preheated pan, add the onions and vegetables. Cook briefly to soften.
- Add the rice and the soy sauce mixture. Stir to combine and continue stirring and tossing this mixture until the rice is hot.
- Garnish with chopped peanuts.
Notes
- Use what ever vegetbles appeal to you. Examples could include spinach or mushrooms.
- Substitute peanuts with dry roasted sunflower seeds or toasted slivered almonds.