Recipe by gailanng
Something like Rumbi's. Taken from Busy Little Kitchen's blog. Substituting the chicken with grilled shrimp would be absolutely divine.
Top Review by Likkel
This recipe was absolutely fantastic! I doubled the recipe for a family gathering and it received rave reviews from young and old. I will definitely make this again...and again! Thanks for sharing!
- 14.79 ml vegetable oil
- 4 carrots, peeled and grated
- 3 celery ribs, sliced
- 1 zucchini, chopped into small cubes
- 354.88 ml chopped broccoli florets
- 3-4 chicken breasts, grilled and cut into small cubes (can sub grilled shrimp)
- 1 recipe rumbi rice (recipe below)
- 1 recipe spicy hawaiian teriyaki sauce (recipe below)
Recipe for Rumbi Rice
- 473.18 ml basmati rice
- 591.47 ml water
- 396.89 g can coconut milk (about 1 1/2 cups)
- 7.39 ml sugar
- 453.59 g can red beans, drained and rinsed (black beans would be a good sub)
Spicy Hawaiian Teriyaki Sauce
- 354.88 ml about 1 bottle good quality thick teriyaki sauce (Mr.Yoshida's brand recommended)
- 9.85 ml soy sauce
- 14.78-19.71 ml asian garlic sauce (Sriracha)
- 7.39 ml ground ginger
- 0.25 ml salt
- 1 large pinch brown sugar
- 29.58 ml cornstarch
- 59.16 ml cold water
Directions See How It's Made
- In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
- To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving.
- To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).