Photo: Erik Putz
Create your own better-than-takeout rice bowl at home. Juicy ginger beef, hardboiled eggs and all the veggies are nice and cozy atop this hearty bowl.
1 cup purple rice, rinsed
2 tbsp sodium-reduced soy sauce
1 tbsp honey
2 tsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp freshly grated or minced ginger
450 g lean ground beef
2 green onions, thinly sliced
2 tsp sesame oil, optional
4 medium-boiled eggs, halved, or fried eggs
2 cups shredded carrot
4 radishes, thinly sliced
4 cocktail tomatoes, quartered
2 tbsp toasted sesame seeds, optional
Cook rice following package directions, about 20 min. Let stand for 5 min.
In a small bowl, whisk soy sauce, honey and ¼ cup water. Set aside.
Heat oil in a large non-stick frying pan over medium-high. Add onion and cook until soft, about 3 min. Stir in garlic, ginger and beef; stir-fry until no pink remains, about 5 min. Stir in soy sauce mixture and stir-fry for 3 min more. Stir in green onions, and sesame oil, if desired, then transfer to a plate.
Divide rice among four bowls. Top with beef mixture, 1 egg, carrot, radish, tomatoes and sesame seeds, if desired.
Protein 30g, Carbohydrates 16g, Fat 24g, Fibre 3g, Sodium 483mg.
Originally published in the Today’s Parent Summer 2017 issue. Photo by Erik Putz.