Ingredients

• 1

  cup
  Organic White Jasmine Rice suggested substitutions
• 1 ¹⁄₂

  cups
  vegetable broth, low sodium (for rice)
• 1

  tbsp
  vegetable oil
• 1

  tsp
  toasted sesame oil
• 2

  tbsp
  ginger, grated
• 2

  tbsp
  garlic, sliced
• 6 ¹⁄₂

  cups
  vegetable broth, low sodium
• ¹⁄₂

  cups
  green onions, sliced
• 1

  tbsp
  Tien Tsin peppers or Thai bird’s eye chiles, thinly sliced (use Fresno chiles if less heat is desired)
• 1

  tbsp
  brown sugar
• ¹⁄₄

  cups
  rice vinegar
• ¹⁄₄

  cups
  tamari, low sodium
• 1

  tbsp
  cornstarch
• 3

  oz
  shiitake mushrooms, destemmed, thinly sliced
• 1

  cups
  sugar snap peas, sliced in half lengthwise
• 1
  egg, beaten
• Sea salt to taste
• Radish, thinly sliced for garnish
• Green onion, thinly sliced for garnish
• Chili oil, for garnish (optional)

Instructions

1. Add 1 cup of Lundberg Organic Long Grain White Rice and 1 ½ cup vegetable broth to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer and cook for 15 minutes. Remove from heat, keep covered, and steam for an additional 10 minutes. Set aside.
2. In a small sauté pan, add vegetable oil and sesame oil over medium heat. Add ginger and garlic and sauté for 3 minutes. Set aside. You will add this to the broth (including any residual oil).
3. In a Dutch oven or large stock pot, add vegetable broth, garlic, ginger, green onion, chiles, sugar, vinegar, and tamari. Bring to a boil and reduce to simmer for 10 minutes. In a separate small bowl, whisk cornstarch and ¼ cup water together until combined. Add to the broth.
4. Add cooked rice and maintain simmer for 5 minutes. Add mushrooms and sugar snap peas and simmer for 3 minutes. Stir often.
5. Slowly add beaten eggs while stirring gently for 1 minute. Sea Salt to taste. Ladle into bowls, add desired garnishes, and enjoy!