Start the season off right with this healthy rice bowl filled with lots  of vegetables and a bit of spice.

Yield: Serves 4


2 cups rice (or grain of your choice)

2 tbs sesame oil

½ tbs anise or fennel seed

½ tsp dried chilli flakes

1 clove garlic, diced

1 onion, chopped

4 cups mixed chopped vegetables of your choice (bok choi, hon tsai tai, broccolini, radish, carrots, crunchy beans, kale, chard)

Fresh sprouts (broccoli or radish)

2 cups stir fry sauce* (store bought, or see below for recipe)

Fried or poached egg (optional)

* Stir Fry Sauce: Mix well until smooth: ½ cup soy sauce  (or substitute), ¼ cup apple cider vinegar, ½ tsp ground  ginger,  1 tbs honey (heat first if chunky or sub maple syrup),  1 cup broth (vegetable or chicken), 2 tbs organic corn  starch, ¼ cup water.


Boil rice in 2 cups water until water is absorbed (approximately 25 minutes). Heat oil in wok or cast iron pan over high heat. Sauté spices, garlic and onion (1 minute). Add vegetables. Sauté 3 minutes, cooking vegetables evenly. Add sauce to wok and stir well. Cook 2 minutes. Scoop rice into bowl and scoop a big serving of vegetables on top. Add a poached egg on top (or a soft-poached egg if you want to create a creamy sauce) with a handful of fresh sprouts. A dash of hot sauce is nice too. Make sure to save some for lunch!

Did you know?

With an approximate cooking time of 25 minutes (which includes 7 minutes for the wok cooking) using an electric range stove-top plate, the energy it takes to make this rice bowl is about 0.782 kWh at a cost of 9 cents.