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Daikon radish and bok choy stir fry (Kevin Van Paassen for The Globe and Mail)

Daikon radish and bok choy stir fry

(Kevin Van Paassen for The Globe and Mail)

Fiery rice Add to ...

This is a favourite accompaniment of mine for Asian dishes or simple grills to give them a punch.

Follow on Twitter: @lucywaverman

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  • Servings: 4

Fiery rice

1 1/2 cups Thai jasmine rice

1 cup chopped onions

1 cup chopped red pepper

1 1/2 cups chopped shiitake mushroom

1 tbsp soy sauce

1 tsp Sriracha

2 tsp grated lime zest

Salt to taste

Pinch of sugar

Method

Cook rice according to package directions. Spread onto a baking sheet and let cool.

Heat oil in a skillet or wok over high heat. Add onions, peppers and mushrooms and stir-fry until vegetables are tender, about 3 minutes.

Stir in rice and stir-fry until the vegetables are incorporated. Add soy, Sriracha and lime zest and stir until rice is coated and heated through. Season with salt and a pinch of sugar.

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