My Spicy Forbidden Rice Bowl

Happy Monday! It was another beautiful weekend in Austin. I hope you got to enjoy the beautiful weather. A few weeks ago I ate at Flower Child and tried their Forbidden Rice Bowl. It was so tasty; an explosion of flavors in my mouth. I haven’t been able to stop thinking about that dish so I decided the other night that I was going to create my spicy forbidden rice bowl.

My Spicy Forbidden Rice Bowl

Ingredients:

• 1 tsp Olive Oil (divided)
• 1 cup Snap Peas
• 2 cups cooked black rice (I got mine from Trader Joe’s)
• 1 cup Carrots
• 1 cup Broccoli slaw (but really you can use any veggies)
• 1 tsp Garlic cloves
• Trader Joe’s General Tsao Stir Fry Sauce 1/4 cup + 1/8 cup
• 1 Tbsp Sriracha

Directions:

1. Cook rice per package directions.
2. In the meantime, heat skillet over medium heat. Heat 1/2 tsp of olive oil. Add 1 tsp garlic cloves. Saute till slightly brown and fragrant.
3. Add snap peas, carrots, broccoli slaw. Saute till tender. Add the additional 1/2 tsp olive oil if desired.
4. Once veggies are at desired tenderness add the 2 cups of cooked black rice. Mix together.
5. Add General Tsao sauce and mix until blended. Cook briefly till sauce covers rice and veggies and mixture is well blended.
6. Add sriracha depending on the desired heat preference. I like things to have a little bit so I added it.
7. Dish rice/veggie combo into a bowl. Top with sriracha if desired.

When it comes to creating new recipes, you win some you lose some. I have to say that this one was a winner. I’m not sure if it competes with the bowl from Flower Child but it sure was a good second place and I was very happy with the flavors of this dish. It will definitely be on the menu at my house again.

Next time you need a tasty new recipe to try…give my spicy forbidden rice bowl recipe a chance.

P.S. It’s good the next day too! And you could easily add more veggies to this dish or the meat of your choice.

Happy Cooking!