Teriyaki Vegetable Rice Bowl Recipe

Cook the Brown Rice

Rinse 1 cup of brown rice under cold water. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for about 45-50 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Prepare the Vegetables

While the rice is cooking, chop the broccoli, julienne the carrot, slice the red bell pepper, and trim the snap peas. Chop the green onions and set aside.

Make the Teriyaki Sauce

In a small bowl, whisk together 1 cup of soy sauce, 2 tablespoons of honey or maple syrup, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 2 minced garlic cloves, and 1 teaspoon of grated ginger until well combined.

Sauté the Vegetables

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the broccoli, carrot, red bell pepper, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp. Add the chopped green onions in the last 2 minutes of cooking.

Combine Everything

Once the vegetables are cooked, pour the teriyaki sauce over them and stir to coat evenly. Cook for an additional 2-3 minutes until everything is heated through.

Assemble the Rice Bowl

Divide the cooked brown rice into serving bowls. Top with the sautéed vegetables and teriyaki sauce. Sprinkle with sesame seeds and fresh cilantro before serving.