Recipes

Veggie Rice Bowl with Pickled Ginger

Rosemary Mark USA
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icon--seal icon--serving-size
Serves 4
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
25min

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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Directions
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, 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.

Poke Rice Bowl
Replace egg and tofu with about 2 ounces (60g) prepared Hawaiian-style poke, available at quality fish markets.

Rosemary
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