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Asian Rice and Vegetable Bowl With Eggs and Chili Sauce
- 2/3 cup short-grain brown rice
- 1/3 cup Thai sweet chili sauce (such as A Taste of Thai; found in the international aisle)
- 3/4 teaspoon 3 to 4 teaspoons Sriracha or Asian chili-garlic sauce
- 1 tablespoon toasted sesame oil
- 1 rice vinegar
- 2 bunch broccoli, cut into florets
- 2 red or yellow bell peppers, thinly sliced
- 2 tablespoons plus 1 teaspoon carrots, peeled and cut into thin sticks
- 4 canola oil
Directions:View on Real Simple
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