Rumbi Rice Bowls with Rumbi Rice - Copycat

By MJH

Ingredients

• Spicy Hawaiian Teriyaki Sauce:
• 1 Tbsp. vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into small cubes
• 1 1/2 c. chopped broccoli florets
• 2 c. chicken, grilled and cut into small cubes
• Rumbi Rice (see recipe below)
• Spicy Hawaiian Teriyaki Sauce (see recipe below)
• Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
• 2 c. long grain white rice
• 2 1/2 c. water
• 1 (14oz) can coconut milk (about 1 1/2 c.)
• 1/2 Tbsp. sugar
• 1 can red beans, drained and rinsed
• 3/4 c. Mr. Yoshida’s teriyaki sauce
• (found in the grocery store by the BBQ sauces)
• 1 tsp. soy sauce
• 2 tsp. chili garlic sauce
• (in the Asian section of the grocery store)
• 1 tsp. fresh ginger
• pinch of salt
• pinch of brown sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. cold water

Details

Adapted from favfamilyrecipes.com

Preparation

Step 1

Heat vegetable oil in a large skillet over medium-high heat.

Add carrots, celery, zucchini, and broccoli

Saute ONLY until vegetables are crisp tender.

About 1-2 minutes tops.

Serve over Rumbi rice and top with chicken.

Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl..


*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
Combine all ingredients in a rice cooker.

Gently stir it all together so the beans are all mixed.

Place the lid on and start the rice cooker.

Fluff rice with a fork before serving.

If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a 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.


**Spicy Hawaiian Teriyaki Sauce:
Combine Yoshida’s, soysauce, garlic sauce, 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 to sauce for thickening.

You want it to be slightly thicker than the Yoshida’s sauce.

Allow to simmer for about a minute.

Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)