1 cup brown rice
2 1/2 cups water
1/4 teaspoon kosher or sea salt
1 clove garlic, minced
2 tablespoons finely minced and peeled ginger root
1/2 cup chopped onions
2 cups shredded cabbage
1 cup sprouts, (bean sprouts used in this recipe)
1 1/2 tablespoons canola oil or other high-heat oil
1 1/2 teaspoons toasted sesame oil, optional
1 cup shredded carrots
2 tablespoons lite soy sauce, optional, tamari or coconut aminos
1/2 cup scallions or basil, optional, for garnish
1/4 cup sesame seeds, optional, for garnish