Adapted by jalene from a recipe by Ellie Krieger
- 2 Tbsp soy sauce
- 1/2 Tbsp honey
- 1/2 tsp sesame seed oil
- 5 drops hot sauce (or to taste, see note)
- 1 Tbsp oil
- 1 red bell pepper
- 1/2 cup diced onion
- 2 Tbsp thinly sliced green onions (scallions)
- 1 Tbsp fresh grated ginger
- 1 large garlic clove, minced
- 2 & 1/2 cups cold brown rice (see note)
- 1 (8 ounce) can of sliced water chestnuts, drained and chopped
- 1/4 cup roasted peanuts or cashews
- Combine the soy sauce, honey, sesame seed oil and hot sauce and set aside.
- Heat oil in a wok or large nonstick skillet over medium-high heat.
- Add bell pepper, onion, 1 Tbsp green onions to pan and stir-fry for 3 minutes or until tender.
- Add ginger and garlic and stir fry for 1 minute more. Add rice and water chestnuts. Stir for 5 minutes or until thoroughly heated.
- Add soy sauce mixture and cook 2 more minutes.
- Sprinkle with remaining 1 Tbsp green onions and nuts.
Notes from jalene:
Always start out with a small amount of hot sauce and work your way up. I've ruined one too many meals by starting with too much! Each person has a different "HOT" definition so adapt this to your taste.
Check out this BLOG on how to cook brown rice. You can do this the night before or the morning of the day you plan to make this meal. Then just stick the rice in an airtight container in the fridge to cool.
Did you know rice also freezes! You can make a big batch of rice and then store it in zip-lock bags in the freezer.
This recipe is also great with leftover rice and, of course, white rice will work as well.
You can make this into a meal by adding 1 cup diced cooked chicken or 1 cup rinsed and drained black beans.