Ingredients
- ¾ cup brown rice
- 1 cup bean sprouts
- 1 tsp sesame oil, divided
- 3 cloves garlic, minced
- ½ bunch English spinach, roots discarded
- 1 small carrot, thinly sliced
- 1 small zucchini, thinly sliced
- 2 Vegie Delights Vegie Sausages, sliced
- 4-5 shiitake mushrooms, thinly sliced
- ½ tbsp reduced salt soy sauce
- 1 tbsp gochujang
- 1 tsp maple syrup
- 1 tsp reduced salt soy sauce
- 1 tsp sesame oil
- 1-2 tsp water, to thin out the sauce
Method
Step 1
Wash your brown rice then cook in your rice cooker or on the stove top.Step 2
In the meantime, bring a pot of water to the boil. Add in your bean sprouts and gently boil for 4-5 minutes. Remove with tongs, rinse with cold water, drain and place in a bowl along with ½ tsp sesame oil and 1 clove minced garlic.Step 3
Bring that same pot of water back to the boil and add the spinach. Blanch for 1 minute, squeeze out the excess water, cut with scissors and place in a separate bowl with 1 garlic clove and the remaining sesame oil.Step 4
Heat a fry pan over medium high and lightly grease with cooking oil. Fry your carrots for 2-3 minutes until slightly softened, adding a splash of water as needed. Transfer to a bowl. Repeat this step with the zucchini.Step 5
Clean and grease the pan again and heat over medium high. Add the sausages and fry for 2-3 minutes until golden. Set aside.Step 6
Heat the pan on medium high again, add a splash of oil then add the garlic. Fry for 30 seconds until fragrant and add the mushrooms. Fry for 1 minute until golden then add a splash of water along with the soy sauce and fry for another minute.Step 7
Mix all of the sauce ingredients in a small bowl until smooth.Step 8
Once the rice has cooked, divide between two bowls. Top rice with all the prepared ingredients.Step 9
Garnish with sesame seeds and nori, if desired and then add the sauce in the middle. Serve and enjoy!