Asian Rice Bowl


  • 2 cups uncooked rice of your choice (I use jasmine rice)
  • 4 cups or more of lettuce / mixed greens
  • 1 head of broccoli
  • 1 capsicum
  • 1 zucchini
  • 1 corn cob
  • 1/2 large brown onion (optional)
  • 2 carrots
  • 1/2 avocado
  • 11/4 cups of green peas
  • 1 garlic clove
  • 1 tsp grated ginger
  • White sesame seeds
  • 1 tsp sesame oil (optional)
  • Water
  • Tamari sauce (optional)


  1. Wash rice and cook according to packet instructions.
  2. While rice is cooking dice up all vegetables in small chunks.
  3. When rice is nearly cooked, in large skillet or pan/wok on medium heat add in onions, crushed garlic and carrots along with 1/2 cup water, stirring for 4-5 minutes.
  4. Add remaining vegetables to the skillet, along with sesame oil and stir for a few minutes to heat up entire mixture (you want to keep your veggies pretty raw and crisp so don’t heat too long).

Enjoy Xx

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