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2 cups cooked short grain brown rice (you can use a medium grain rice but short grain works best), warm or room temperature *see notes
3 1/2 tbsp peanut oil, divided
2 tbsp low sodium soy sauce or tamari (use a gluten free version if needed)
2 cloves garlic, minced
1/2 small onion, finely diced
1 cup very finely chopped broccoli
1 cup very finely chopped carrot
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1st Keep
 laerkin
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Comments
This recipe is incredibly simple and really delicious. For the vegan novice, or for those with a picky family, this is a home run. It went over very well. I recommend running all of the veggies through the food processor grater to get things small and uniform. Takes 2 minutes to whiz through huge amounts of veggies.