3 cups cooked rice (I used a brown rice and quinoa mix)
Stir-fried Veggies
1/3 cup diced red bell pepper
1/3 cup diced red onion
1/3 cup julienne carrots
1/3 cup snap peas thinly sliced on a diagonal
1/2 teaspoon grated ginger
1 tablespoon crushed garlic
1 tablespoon chilly paste
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon olive oil
1/2 to 1 cup chopped coriander
1/3 cup green onions sliced on a diagonal
Toasted sesame seeds
Lime wedges
Heat olive and sesame oil in wok.
Add onion, peppers, garlic, chilly paste and ginger and cook until onions begin to turn translucent.
Add carrots and cook for another 2 minutes.
Now add soy sauce, rice wine vinegar and sliced snap peas – turn off the heat.
Mix the rice and veggies.
Place in a serving bowl and sprinkle with coriander, green onion, sesame seed and lime wedges.
Source: Louise Venter
