Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

  • 1 cup jasmine rice
  • 16 fl oz (2 cups) chicken or vegetable broth

• STEP 2

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 3

  Meanwhile, wash and dry the fresh produce.

  • 2 medium carrots
  • 1 English cucumber
  • 1 small bunch green onions (scallions)
  • 2 (1 inch) pieces ginger root

• STEP 4

  Peel and trim carrots. Using the peeler, run it along the length of each carrot to make long, noodle-like strips; roughly chop into bite-sized pieces. Place on a plate.

• STEP 5

  Trim and halve cucumber lengthwise, then cut crosswise into thin half-moons. Add to the plate with the carrot.

• STEP 6

  Trim green onions and cut crosswise into thin pieces. Add to the plate and set aside.

• STEP 7

  Peel and mince ginger and garlic.

  • 4 cloves garlic

• STEP 8

  Preheat a large skillet over medium-high heat.

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add ginger, garlic, chili-garlic sauce, and salt; cook, stirring often, until fragrant, 15-30 seconds.

  • 2 tbsp extra virgin olive oil
  • 2 tsp chili-garlic sauce
  • ½ tsp salt

• STEP 10

  Add veggie ground to the skillet and cook, breaking it apart with a spoon, until beginning to brown, 2-3 minutes.

  • 16 oz veggie ground, plant based

• STEP 11

  Add sugar and soy sauce to the skillet, stir to combine, and continue to cook, undisturbed, for 2 minutes.

  • ¼ cup brown sugar
  • 4 tsp soy sauce

• STEP 12

  Stir the veggie ground, then continue to cook, undisturbed, until the sugar begins to caramelize and the veggie ground becomes dark brown, 2 minutes more. Remove from heat and stir in half of the green onions.

• STEP 13

  To serve, divide rice between bowls. Top with veggie ground, cucumbers, carrots, and remaining green onions. Enjoy!