Adapted from The Minimalist Baker
- 1 cup brown rice (uncooked)
- For the Marinade:
- 3 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon lime or rice vinegar
- 2 cloves garlic, minced
- 2 Tablespoons grated ginger
- 1/4 teaspoon red pepper flakes
- For the Stir Fry:
- 2 large portobellos
- 1/2 a medium onion, sliced
- 2 medium zucchini
- 2 cups frozen cauliflower, slightly thawed (feel free to sub with fresh or to use broccoli instead)
- Cook the brown rice according to your preference/directions. I cook 1 cup short grain brown rice with 1.75 cups water, and simmer on low for about 25 minutes, or until all the water is absorbed.
- In a jar or large bowl, combine the ingredients for the marinade: soy sauce, sesame oil, vinegar/lime juice, garlic, ginger, and red pepper flakes.
- Slice the portobello mushrooms into thick slices and place in a shallow dish. Cover with the marinade and let sit for about 15 minutes. Remove the cauliflower from the freezer and let it sit on the counter to start thawing.
- Add a few tablespoons of the marinade to a wok or large pan and sauté the onions over medium-high heat until translucent and cooked through. Add the cauliflower and stir-fry over medium heat until completely thawed and warm.
- Finally, slice the zucchini into quarters and cut into 2-3-inch pieces, add it to the pan and cook just until they’ve started to get a bit soft. You want them to have a good bite and not get soggy, so just a couple of minutes.
- Remove the vegetables from the pan and sauté the mushrooms until they’ve shrunk in size by about half. Optional: you can totally sear the mushrooms on both sides like this recipe recommends if you’re not pressed for time.
- Return the vegetables and any remaining marinade to the pan/wok and cook it all together for another 5 minutes or so. Serve over the brown rice, and garnish with sesaame seeds, green onions, Sriracha, or whatever you’d like!