Heavenly Fried Rice

Happy July!!!  This freakishly flavorful dish is adapted from The Kind Diet by Alicia Silverstone.  Alicia's is deeelicious; and we had a lot of fun putting our own little twist on it.  The depth of flavor from the garlic and ginger is divine.  I love this meal.  Maybe a little too much.  Don't tell Michael.  What I have listed below is the "creme de la creme" version - feel free mix up the veggies and toppings.   However! The magical ingredients I wouldn't mess with are the: vinegar, tamari, ginger and garlic.  We make this with quinoa every now and then too!  *sigh* ....it's so amazing and versatile :)

Serves 2 very hungry people

1 tsp toasted sesame oil
2 cups cooked brown rice (about 1 cup uncooked)
1 head of broccoli, (about 2 cups of florets)
1 organic red bell pepper, chopped
15 baby carrots, sliced
1 portobello mushroom, sliced thin and then chopped
4 cloves garlic, minced
2 Tbsp fresh ginger, peeled and minced
1⁄4 cup tamari
2 Tbsp plum vinegar
1 Tbsp brown rice vinegar

Toppings:
2 Tbsp coconut flakes
2 tsp sesame seeds
1⁄4 cup raw cashew pieces
4 Tbsp fresh cilantro and/or basil, chopped
1 green onion, thinly sliced

Cook the rice (1 cup rice to 2 cups water.  Add water and rice to a pot, bring to a boil, cover, reduce heat to low and simmer about 45 minutes.  Fluff with fork).

Steam the broccoli, carrots, and bell peppers (If you don't have a veggie steamer, add them to the large pan after the mushroom).  While those are steaming, heat sesame oil in a large pan.  Add portobello mushroom and cook for 6-7 minutes until soft.  Add garlic and ginger and cook another 3-4 minutes.  Place rice and steamed veggies in the large pan.  Add the tamari and vinegars and mix well.  Cook another 3 minutes allowing flavors to incorporate.  Add more tamari if needed.

Place in a bowl and top with coconut flakes, sesame seeds, cashews, cilantro, basil and green onion.  Enjoy!