Ingredients

The following ingredients have 4 Servings
  • 1 cup jasmine rice ((200 grams))
  • 1 1/4 cup canned light coconut milk ((310 ml))
  • 1 tablespoon coconut or olive oil
  • 4 cups chopped veggies ((approximately 500 grams), see Note)
  • Salt and pepper (, to taste)
  • 3 green onions (, chopped)
  • 1 small avocado (, sliced)
  • 1/3 cup fresh herbs like mint, basil or cilantro
  • 1 tablespoon sesame seeds
  • 1 tablespoon soy sauce
  • 2 garlic cloves (, minced)
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1/4-1/2 teaspoon red pepper flakes

Instruction

  • Combine the rice and coconut milk in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit (still covered) for 10 minutes. Fluff with a fork.
  • Heat coconut or olive oil in a large skillet over medium high heat. Add veggies and season with salt and pepper.
  • Cook for about 5 minutes until veggies are fork tender and slightly browned (cooking times will vary based on veggie you use).
  • Add green onions and cook for 1-2 minutes more.
  • To make the dressing, combine all ingredients and whisk until sugar is dissolved.
  • To serve, spoon rice and veggies into bowls. Add avocado, herbs, and sesame seeds. Drizzle with dressing.