1 cup of Brown Rice (rinsed and dried)
1 sweet Onion (diced)
3 cloves of garlic, mashed
1 tsp sesame oil (chili variety for more spice)
2 tbsp sesame seeds (optional)
1 tbsp tamari sauce
2 cups of water (add more if needed)
1 cup of shredded carrots
1 bunch of green onions (diced)
1 packet of tofu, cubed and seared (optional)
1/4 head of Napa cabbage
1 cup of shiitake mushrooms
1 bunch of baby bok choy, shredded
Sauté brown rice in oil until husk is crispy, then add sesame, onions and garlic and toss with Tamari sauce. Cover with water and reduce heat… simmer until done. Set aside.
Individually sauté each topper in 1/2 tsp of Tamari sauce.
Layer accordingly and enjoy!
*This recipe uses only Tamari sauce (and chili sesame oil) as a base seasoning to keep a simple Asian flair. But you can season however you like!*