Ginger Soy Crispy Rice Bowl

Ingredients

• 1 lb ground protein of choice (chicken, beef, pork, or tofu)

• 1 tbsp sesame oil (plus more as needed)

• 1 bag stir-fry veggie mix (fresh or frozen)

• 1 packet microwave jasmine rice

For the Sauce

• ½ cup tamari or low-sodium soy sauce

• ¼ cup brown sugar

• 2 tsp freshly grated ginger

• 1 tsp minced garlic

• 1 tbsp honey

• 1 tsp sesame oil

• 3 tbsp rice vinegar

• ¼ cup water mixed with 3 tsp cornstarch

For Serving

• Kimchi

• Optional toppings: sliced green onions, black sesame seeds, fried egg, seaweed snacks

Instructions

1. In a small saucepan, whisk together all sauce ingredients. Bring to a boil, then reduce to a simmer. Stir occasionally until slightly thickened. Set aside.

2. In a large skillet or wok, heat 1 tbsp sesame oil over medium-high heat. Add the stir-fry veggie mix and sauté for about 5-7 minutes until tender. Set aside.

3. In another pan, heat a little more sesame oil over medium heat. Add the ground protein, season with a pinch of salt and a sprinkle of ground ginger (optional). Cook, breaking it up with a spatula, until browned and fully cooked (about 8-10 minutes).

4. Microwave the jasmine rice according to package instructions.

5. Add the cooked rice to the pan with the ground protein. Stir together and let it cook for a few minutes, allowing the rice to crisp up slightly. Reduce the heat to low and pour the sauce over the protein-rice mixture. Stir well to coat everything evenly.

6. Add a small amount of the sauce to the sautéed veggies as well for extra flavor.

7. Turn off the heat and let the dish sit for a couple of minutes while you slice green onions for garnish.

8. Plate the dish with a serving of kimchi on the side. Add optional toppings like a fried egg, seaweed snacks, or sesame seeds.

Enjoy! This meal makes for an easy weeknight dinner and reheats beautifully for meal prep!