I love lime, sesame oil and chilli flakes all in one dish. I think it’s one of my favourite savoury combinations. And I love making Asian-inspired dishes because of those interesting flavour pairings. It just works so perfectly! Anyways, my love of these flavours is evident in this dish. This rice is hearty and flavourful so it is great on it’s own or as a side dish. Everyone I’ve made it for has really enjoyed it and I’ve been asked for a recipe by one of my best friends, so figured I should actually write one out. I must warn you, it is so easy to make, you might wonder why I’ve even posted this.

What you’ll need:

1-2 tbsp grape seed oil (or your preferred cooking oil)
1/2 yellow (or red) onion diced
2 tbsp ginger grated
2 cloves garlic pressed or finely chopped
2 cups frozen mixed vegetables
3 tbsp light tamari sauce (or soy sauce, whatever your preference)
3-4 cups cooked rice (I like to make this the evening before)
2 tbsp sesame oil
2 tsp red pepper flakes
Juice of half a lime
2 large eggs

In a large wok over medium heat, heat up your oil. Once it’s warm add in onions, ginger and garlic. Allow everything to start cooking and while you wait add tamari (or soy sauce) to cooked rice. I like to put this in now so the grains can soak up the flavour before I add it in to the wok. Once your onions have softened, add in your frozen veggies. I use a mix that has carrot, corn, green beans, peas and edamame but you can use whatever vegetables you wish.

Squeeze the juice of half a lime onto the veggies and stir everything together. Once they have thawed after a few minutes add your cooked rice into the wok and splash everything with the sesame oil. Keep stirring the contents until the vegetables are cooked and your rice has warmed. Now this is where it can get a little tricky… Create a well or nest in the centre of the wok where the surface is bare. Crack two eggs into this hole. Allow the egg whites to cook slightly, then use chopsticks or a fork to whisk the eggs to a scrambled texture (but keep them contained in this well).

Once the scrambled eggs are fully cooked stir all the wok contents together. Doing the eggs this way ensures that they cook and that they have a fluffy texture instead of simply coating the rice. Toss in your red pepper flakes and any other seasonings. I like sesame seeds, but for some reason when taking these photos entirely forgot about them, a bit of sriracha maybe even some more lime juice or zest.

After everything is stirred together, you’re ready to serve your rice. It’s great fresh out of the wok and stores well for about 5 days in the fridge. I personally like to pair it with some steamed broccoli, bok choy and kale and an egg roll. But it would be great as a side dish to any meats or fish too.

Are you going to make this dish? I hope you enjoy it!