I tossed this together the other day and it came put pretty good, so I thought I’d share. What’s funny is that just a few years ago, all I’d ever do is follow a recipe step by step; I’d never try and create my own. But over time I learned that it can be quite easy, especially to modify one like this to come up with a unique variation. For example, use a different kind of oil, use garlic instead of ginger (or both!), or try cauliflower instead of broccoli. And of course, leave out the hot sauce if you don’t have a palette that enjoys that sort of thing.
- 1 Tbsp toasted sesame oil
- 1 Tbsp fresh ginger slices
- 1/2 shallot, chopped
- 6 small multi-colored carrots, chopped
- 1 crown broccoli, chopped
- 1/4c cooked brown rice (I used leftover rice!)
- 1 Tbsp Sriracha (more or less to taste)
- Salt and pepper
- Add oil, ginger, and shallot to a wok and cook on medium heat until fragrant and slightly soft.
- Add carrots and cook, stirring a few minutes. Add broccoli and do the same. Add cooked rice, Sriracha, salt and pepper.
- Stir frequently, adding water as necessary to keep wok un-sticky; cook until veggies are of desired tenderness.
- Serve with a protein like chicken or tofu, or add the protein into the mix (chopped like the veggies). A hard boiled egg on top is also nice!
Serves 1-2 people.
Feel free to share the variations you come up with!