Stir-Fried Sticky Rice (GF)

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We’ve been trying to come up with creative ways to use up all of our unused juicing vegetables, and we figured a stir fry would be delicious. Then we found some thai sticky purple rice in our cupboard and couldn’t wait to devour this colorful dish after work Thursday night.


  • 1/2 cup thai sticky purple rice
  • 1 cup vegetable stock
  • black pepper, salt, crushed red pepper (to taste)
  • 2 bell peppers (yellow and purple), diced
  • 1 red/purple cabbage, shredded
  • 1 mango, diced

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  • 1 lime, juiced
  • 1/2 tablespoon dark brown sugar
  • 1/2 tablespoon cream spun honey
  • 1 teaspoon Japanese sesame oil
  • 1 tablespoon tamari (naturally gluten-free; in soy sauce wheat is added, tamari is just soy beans)
  • 1 teaspoon ketchup
  • 2 teaspoons sriracha
  • 2 teaspoons rice vinegar
  • 1/4 teaspoon sichuan pepper
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon garlic, minced
  • a dash of nutmeg

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1. Any rice takes a long time, so get this going before you get hungry. Sticky rice should be soaked (for proper stickiness), so in a bowl soak the rice in water for at least ten minutes. Drain the water and place rice, vegetable stock, and spices in a small sauce pan. Bring to a boil and reduce to a simmer. Cover and cook for about 25 minutes, or until the stock is absorbed.

2. While the rice is cooking, start your vegetables. Heat a tablespoon or two of olive oil in a medium to large sauté pan over medium heat. Add in vegetables and stir-fry until softened and browned.

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3. Make the sauce. Mix all ingredients together until incorporated. Taste test and adjust.

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4. Once vegetables are done, add the finished rice in to give the whole dish a final stirring fry. Pour the sauce in, stir-fry until combined.

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5. Plate and top with mango. Grab some chopsticks and eat!

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