This has become a recipe I am absolutely obsessed with. I actually made is three times this past week aka I have problems. It is also super simple and because I prep individual ingredients on Sunday night I can throw this together super quick. Enough with my rambles, here is the recipe:
Makes 2 medium-large portions.
- 1 cup rice
- 10 ground meat of your choice (I prefer turkey or chicken)
- 4 medium carrots
- 1 medium zucchini
- 2 broccoli crowns
- 2 gloves of garlic (or pre-minced garlic)
- 5 tsp white wine vinegar
- 3 TBSP soy sauce
- 2 tsp sriracha (4 tsp if you like more of a kick)
- 1 thumb of ginger or 1/2 TBSP of powdered ginger
- 1 TBSP sugar
- 1 TBSP vegetable oil
- small pot
- large pan
- tiny mixing bowl
- Prepare rice according to instructions on container.
- While rice is boiling, wash and dry all produce. Thinly slice the scallions and separate the rice from the greens. Save greens as a garnish and add the white to the rice about halfway through.
- Peel carrots and then use peeler to cut carrots into ribbons. Halve zucchini length-wise and then slice vertically in halve. Makes half moons.
- Peel and mince ginger if using fresh ginger. Mince garlic.
- In tiny mixing bowl, 2 TBSP combine soy sauce, 2-4 tsp sriracha, 1 TBSP sugar, and add 1 TBSP water until it dissolves or is to your liking.
- Heat a drizzle of olive oil in large pan over medium-high heat. Add carrots and season with salt and pepper. Cook until softened. Remove ad set aside. Add another drizzle and do the same with broccoli and zucchini separately.
- Cook meat in the same pan used for all of the veggies. Add in ginger and garlic and cook until browned. Then add 1 TBSP soy sauce and cook until the liquid has evaluated. Season with salt and pepper.
- SERVE! Split veggies, rice, and meat onto two serving dishes. Drizzle with sauce and then top with the green scallions.