Brown Rice and Asian Vegetable Bowl

So I bought new bowls- finally. Well they are square, so for those of you focused on technicality and hating on the "bowl" in the title and being all like "gurl, bowls are round, not square!"- deal with it. Squares are cool, and hey being square ain't so bad- look how spongebob turned out ( I know you are envious of the flipping krabby patties employment status).  Besides my new bowls and plates, I was fortunate enough to receive some straight from the ground veggies from work, thanks to our CSA (Community Supported Agriculture) program. Deliveries arrive bi-weekly and excitement floods the office of what new and interesting vegetables we will receive. This delivery some tatsoi was in the basket. Honestly, I had no idea what it was, but thanks to my handy friend Wikipedia, I discovered it is a asian spinach-like green. Along with tatsoi came broccoli and baby bok choy. What better than to create an asian inspired dish? I got to brainstorming and then cooked away as I always do. Enjoy, and try not to burn your rice like I tend to do, although if you like some crunch, sizzle away.

Servings: 6

Ingredients:

1 cup chopped onion
2 cups broccoli florets
2 cups chopped tatsoi
2 cups chopped baby bok choy
1 cup shredded carrots
1 cup shredded purple cabbage
1 cup of uncooked brown rice
5 egg whites
2 tablespoons of sesame seeds

Sauce ingredients:
5 tablespoons of teriyaki sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame seed oil
1 teaspoon of freshly grated ginger
1 teaspoon garlic powder
1/2 teaspoon orange zest
1 teaspoon orange juice

Directions:

Cook the brown rice according to its packaging. (My lack of rice expertise inhibits me on giving any better tips.)

In a large pan, add some oil or cooking spray and being to sautee your onion. Once tender add in the broccoli. Once the broccoli has turned a slightly brighter green, add in the tatsoi and bok choy and cook until they are wilted and tender.

In a pan cook and scramble your five egg whites. Then add them into the sauteed vegetables.
In a large bowl add the cooked brown rice, sauteed vegetables, and egg whites. Then add in the shredded carrots and cabbage.

Combine and whisk well all of the sauce ingredients. Pour over the rice and vegetable bowl. Then add in the sesame seeds and give all the ingredients a nice large mix.

Enjoy!