Over the past 20 years I have adapted my cooking to more of a plant based Asian style. Well, to be honest, having Thai/Chinese kids is what really influenced me.
I learned from their father’s grandparents how to shop, prep, and cook a large variety of Thai dishes, becoming familiar with what sauce is used to cook each dish and so on. In my desire to serve my then partner the only food he grew up eating, I adapted and for the better I’d say.
Most days I find myself making single serving meals that are quick, vibrant, and above all healthy and they require very little prep. This brown rice bowl exceeds my needs and is so gosh darn yummy!! Sometimes I top it with fried or scrambled eggs depending on how hungry I am. No matter which way you choose, you will not be disappointed with this flavor packed, satisfying, and inexpensive meal.
This sauce recipe is similar to traditional Asian sauces that can be used for dipping. The ingredients listed below are stock items in my kitchen, meaning we always have them on hand. After trying this recipe you’ll likely be adding them to your stock items too!
Steamed brown rice
Sliced or cubed avocado
¼ C Tamari
1 tsp Sesame Oil
¼ tsp Finely Crushed Fresh Garlic
Freshly Grated Ginger
**Sesame Chili Oil if desired
Mix all sauce ingredients together in a small bowl…pour over the top of your plated brown rice and avocado…ENJOY!! It’s literally that easy!
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