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 flavour. 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.

ingredients

• 250g Jasmine or long grain rice (or combination of both)
• 60ml plus 1 tablespoon The Ginger People® Organic Ginger Juice, divided
• 60g coarsely shredded carrot
• 60g snow peas, sliced in thin strips
• 30g The Ginger People® Organic Pickled Sushi Ginger, sliced
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon The Ginger People® Ginger Juice
• 1 tablespoon The Ginger People® Minced Ginger
• 250g firm tofu, drained, cut in thin strips (optional)
• 125g fresh shiitake mushrooms, thinly sliced
• 4 eggs, poached or fried (optional)
• Garnish- The Ginger People® Organic Pickled Sushi Ginger
• Garnish- Coriander

directions

1. Combine 60ml Ginger Juice, 473ml 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).
2. Combine carrot, snow peas and Grated Ginger in a bowl.
3. Heat a wok or large skillet over medium-high heat. Add soy sauce, sesame oil, Ginger Juice and Minced Ginger, tofu (optional) and mushrooms. Stir-fry 3-5 minutes until mushrooms are softened.
4. To make rice bowls: Divide rice between four bowls. Add an egg if desired. Surround with gingered carrots and snow peas, tofu and mushrooms, Pickled Sushi Ginger and cilantro.