Spicy Thai Rice Bowl with Peanut Sauce

Ingredients

• 1 1/2 cups jasmine rice, uncooked
• 2 1/4 cups water
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 1 cup carrots, julienned
• 1 cup red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon salt
• 3/4 cup peanut sauce
• 1 tablespoon lime juice
• 1 teaspoon sriracha, or to taste
• 1/4 cup roasted peanuts, chopped
• 2 scallions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. 1

   Rinse the jasmine rice under cold water until the water runs mostly clear.

2. 2

   Combine rice and water in a saucepan, bring to a boil, then cover and reduce heat to low.

3. 3

   Simmer rice covered over low heat until tender and water is absorbed.

   15:00 · Simmer rice
4. 4

   Remove rice from heat and let stand covered, then fluff with a fork.

   5:00 · Rest rice
5. 5

   Heat vegetable oil in a 9-inch skillet over medium-high heat.

6. 6

   Add broccoli and carrots and stir-fry until just starting to soften.

   3:00 · Stir-fry broccoli and carrots
7. 7

   Add bell pepper and snap peas and continue to stir-fry until vegetables are crisp-tender.

   3:00 · Stir-fry remaining vegetables
8. 8

   Add garlic, ginger, and salt and stir-fry until fragrant.

   0:45 · Cook garlic and ginger
9. 9

   Remove skillet from heat and set vegetables aside.

10. 10

    In a small bowl, whisk together peanut sauce, lime juice, and sriracha until smooth.

11. 11

    Divide rice among four bowls and top with the stir-fried vegetables.

12. 12

    Drizzle each bowl generously with the peanut sauce mixture.

13. 13

    Garnish with chopped peanuts, scallions, and cilantro, and serve with lime wedges.