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The key principles for making this recipe work are:
1. Cold rice. Otherwise it is sticky and clumpy.
2. Roasted sesame paste. It provides a bit of creaminess and healthy fat lost from all the oil used in most recipes. You can use tahini if you don’t have roasted sesame paste.
3. Roasted sesame seeds or other nuts. They add crunch and nuttiness.
Makes about 6 cups (3-4 servings, or more as a side dish)
Sauté the following ingredients in water (start with 2 Tablespoons; add more as needed) in a large skillet, Dutch oven, or other large pan for a few minutes until the red pepper pieces are just tender.
· 1/2 red bell pepper, seeded and diced
· The white parts of 4 scallions, sliced (see green parts used in the last step)
· 1.5 Tablespoons fresh chopped ginger
· 2 teaspoons finely chopped garlic (4 small or 2 large cloves)
Add the following ingredients and stir well to combine, then cook until heated through, an additional 3-5 minutes.
· 4 cups cold cooked rice (brown jasmine rice preferred, but any rice works)*
· Optional: pieces of baked or broiled tofu, tempeh, seitan
· 1/2 cup fresh or frozen corn kernels (thawed)
· 1/2 cup fresh or frozen green peas (thawed)
· 1 Tablespoon roasted sesame paste whisked with 1/4 cup soy sauce (use tahini if you don’t have roasted sesame paste)
Add the following ingredients and stir to combine. The dish is ready to serve.
· The green parts of 4 scallions, sliced
· 1/8 (or more) cup lightly toasted sesame seeds, plus more for garnish (could substitute roasted cashews, pine nuts, almond, peanuts, etc.)
The dish is ready to serve. It will keep in the refrigerator for about a week. It does not freeze well.
- * I use the “Multigrain” setting (22 minutes) on my Instant Pot for brown rice: 1.5 cups rice and 2 + 1/3 cups water and scant 1/2 teaspoon salt.
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