Veggie Rice Bowl with Pickled Ginger

Guest Chef Rosemary Mark USA
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Serves 4
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Not too tricky
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This couldn’t be simpler for a healthy rice and vegetable entrée. Ginger juice substitutes for part of the rice cooking water, adding a subtle ginger flavor. Grated ginger makes a quick pickling of carrots and snow peas, and pickled ginger adds a characteristic sushi flair. Top it off with a soft-cooked egg if you like!

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Combine ginger juice, 2 cups water and rice in a medium saucepan. Bring to a boil; reduce heat and simmer covered for 20 minutes. Fluff with a fork. Cover and keep warm. (Alternatively, cook in rice cooker).
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Combine carrot, snow peas and Grated Ginger in a bowl. See it
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons Sesame Marinade, tofu (optional) and mushrooms. Stir-fry 3-5 minutes until mushrooms are softened.
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To make rice bowls: Divide rice between four bowls. Add an egg if desired. Surround with gingered carrots and snow peas, tofu and mushrooms, Organic Pickled Ginger and cilantro.
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Top tip

If marinade is not available, stir together 3 tablespoons reduced sodium soy sauce and 1 tablespoon each of The Ginger People® Ginger Juice, The Ginger People® Minced Ginger, and sesame oil & Replace egg and tofu with about 2 ounces (60g) prepared Hawaiian-style poke, available at quality fish markets.

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