1 tsp sesame oil
1 tbsp extra virgin olive oil
¾ cup shredded carrots
1 ½ jalapeño, seeded and chopped
4 green onions, sliced
4 cloves garlic, minced
1 tbsp fresh grated ginger or ¼ tsp ground
4 cups cooked, cooled brown rice
3 tbsp Mirin
3 tbsp soy sauce
1 tsp crushed red pepper flakes
sea salt and pepper to taste
3 tbsp chopped fresh parsley
Heat the oils in a large sauté pan over medium high heat. Add the carrots, jalapeños, green onions and garlic. Sauté for 1 minute.
Add the brown rice and stir to combine. Sauté for 4 to 5 minutes. Rice should begin to brown.
Add the Mirin and the soy sauce. Stir. Add the pepper flakes and season with the salt and pepper to taste.
Remove from the heat and add the parsley. Serve.
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