Ingredients
2 Tablespoons sesame oil
2 Tablespoons rice bran oil
4-5 cups cooked brown rice
2 cups shredded cabbage
4 carrots, peeled and shredded
2 medium onions, diced
3 Tablespoons minced ginger
5 garlic cloves, finely chopped
1/4 cup sesame seeds
1/4 cup soy sauce
Cooking time: 30 minutes Serving: 4-6 people
I seem to be on somewhat of a ginger kick these days. Ginger in the marmalade, ginger tea, ginger in my fresh juice, and now: Ginger in side dishes! The refreshing kick it adds seems to be just what the doctor ordered!
DIRECTIONS
Heat oils in a large pan and sauté all the vegetables and sesame seeds together until tender but not soggy. You want a little bit of crunch leftover. Stir in the rice and soy sauce into the vegetable mixture and briefly sauté about 5 minutes. I like to serve this with teriyaki chicken legs and fresh salad.
