Daikon radish and bok choy stir fryThe Globe and Mail
This is a favourite accompaniment of mine for Asian dishes or simple grills to give them a punch.
Servings: 4
Fiery rice
1 1/2 cups Thai jasmine rice
1 cup chopped onions
1 cup chopped red pepper
1 1/2 cups chopped shiitake mushroom
1 tbsp soy sauce
1 tsp Sriracha
2 tsp grated lime zest
Salt to taste
Pinch of sugar
Method
Cook rice according to package directions. Spread onto a baking sheet and let cool.
Heat oil in a skillet or wok over high heat. Add onions, peppers and mushrooms and stir-fry until vegetables are tender, about 3 minutes.
Stir in rice and stir-fry until the vegetables are incorporated. Add soy, Sriracha and lime zest and stir until rice is coated and heated through. Season with salt and a pinch of sugar.