Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Spicy rice Add to ...

Using sushi rice gives this a texture similar to sticky rice.

Follow us on Twitter: @GlobeFoodWine

  • Preparation time: 15 minutes
  • Ready time: 25 minutes
  • Servings: 4


1 tbsp vegetable oil

1/2 cup chopped onions

1/2 cup chopped carrots

1/2 cup snow peas, diced

1/2 cup stemmed and chopped shiitake mushrooms

2 1/2 cups cooked sushi rice (1 cup raw)

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp mirin

1 tbsp sesame oil

2 tsp sambal oelek

1/2 tsp granulated sugar

Salt and freshly ground pepper

2 cups baby spinach

1 tsp toasted sesame seeds

1/4 cup chopped green onions


Heat vegetable oil in a large pan over medium heat. Add onions and carrots and sauté for two minutes or until softened. Add snow peas and mushrooms and sauté for another two minutes.

Add cooked rice, stirring constantly. Pour in both types of soy sauce, mirin, sesame oil, sambal oelek and sugar. Cook for two minutes longer or until sauce is absorbed. Season with salt and generous amounts of pepper. Fold in spinach, allowing it to wilt with heat from rice.

Sprinkle with toasted sesame seeds and green onions before serving.

Next story




Most popular videos »

More from The Globe and Mail

Most popular