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.
Calories 406, Protein 30g, Carbohydrates 16g, Fat 24g, Fibre 3g, Sodium 483mg.
Good source of vitamin A.
Originally published in the Today’s Parent Summer 2017 issue. Photo by Erik Putz.
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