From craving to table
Instructions
- 1
Cook the jasmine rice: Rinse the rice under cold water. Combine with 3 cups water in a saucepan, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then fluff with a fork.
- 2
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened.
- 3
Add garlic and ginger, and cook for 1 minute until fragrant.
- 4
Stir in the black beans and cook for 2 minutes, then add soy sauce, teriyaki sauce, rice vinegar, and brown sugar. Simmer for 3-4 minutes until beans are flavorful and sauce thickens.
- 5
Prepare the vegetables: If needed, steam or microwave the edamame until tender. Set aside.
- 6
To assemble, divide the rice among bowls. Top with teriyaki beans, shredded carrots, edamame, and red bell pepper.
- 7
Sprinkle with sliced green onions and toasted sesame seeds. Drizzle with Sriracha or chili sauce if desired. Serve warm.