Spicy Rice

Ingredients

2 cups cooked brown rice

1 cup red pepper-thinly sliced

1 cup simmered shiitake mushrooms (recipe from sushi dinner)

1 green onion-sliced

2 Tbs sesame seeds

2 Tbs lowfat veganaise (mayo)

Sauce

3 Tbs shoyu (soy sauce)

2 Tbs sriracha sauce (use 1 Tbs for medium heat)

2 Tbs rice vinegar

1 Tbs maple syrup

2 tsp sesame oil

Directions

1. Saute red peppers in a nonstick pan for 3 minutes on medium

2. Meanwhile, mix the sauce ingredients together

3. Add cooked rice and sauce to the pan-cook on medium heat until the sauce reduces down to a creamy texture

4. Turn heat off and add mushrooms, green onions, sesame seeds, & veganaise

I made a sushi dinner last night for good friends (my dear bearded friend-ha!) and had a good amount of leftovers, so I decided to throw this together for a quick spicy supper. The sauce recipe is the same that I used for the spicy tofu I made for the sushi dinner. I love this recipe and I have used it several times. It's great because it consists of pantry items that I always have on hand. This dish was pretty spicy, so if you are a typical Minnesotan you might want to only add 1 Tbs of the sriracha. You can always add more at the table. Although the dish looks really creamy, which I often associate with high fat, this is actually a low fat super healthy meal!