Spicy Thai Rainbow Veggie & Rice Bowls

🥘 Ingredients

• bell pepper
  2 unit
• black pepper
  1 pinch
• cilantro
  1 bunch
• cooking oil
  4 tsp
• edamame
  1 c
• garlic-ginger scallion paste
  2 tbsp
• jasmine rice
  3 c
• lime
  1 unit
• radishes
  1 bunch
• red cabbage and carrot mix
  2 c
• salt
  1 pinch
• sesame seeds
  1 tbsp
• sriracha
  1 tsp
• sweet thai chili sauce
  2 tbsp
• umami ginger sauce
  2 tbsp
• water
  1¼ cups

🍳 Cookware

• small pot
• small pan

1. 

   1

   jasmine rice sweet thai chili sauce edamame red cabbage and carrot mix umami ginger sauce sesame seeds garlic-ginger scallion paste radishes lime bell pepper sriracha cilantro salt black pepper cooking oil

   jasmine rice: 1 c, sweet thai chili sauce: 2 tbsp, edamame: 1 c, red cabbage and carrot mix: 2 c, umami ginger sauce: 2 tbsp, sesame seeds: 1 tbsp, garlic-ginger scallion paste: 1 tbsp, radishes: 1 bunch, lime: 1 unit, bell pepper: 1 unit, sriracha: 1 tsp, cilantro: 1 bunch, salt: 1 pinch, black pepper: 1 pinch, cooking oil: 2 tsp
2. 

   2

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender ⏱️ 15 minutes .

   jasmine rice: 1 c, water: 1¼ cups, salt
3. 

   3

   While rice cooks, wash and dry all produce.
4. 

   4

   In a small pan , heat cooking oil over medium-high heat. Add bell pepper and season with salt ; cook, stirring occasionally, until slightly charred ⏱️ 2 minutes .

   cooking oil: 2 tsp, bell pepper: 1 unit, salt
5. 5

   Fluff jasmine rice with a fork; stir in garlic-ginger scallion paste .

   jasmine rice: 1 c, garlic-ginger scallion paste: 1 tbsp