Brown Rice and Sesame Fried Vegetables

Rinse the brown rice thoroughly under cold water, then cook it in a pot with the appropriate amount of water according to package instructions until tender. Set aside and allow to cool slightly.

In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and fennel seeds until fragrant, stirring constantly to prevent burning. Remove from heat and lightly crush using a mortar and pestle.

Prepare the vegetables by peeling and thinly slicing the carrot, slicing the radishes into thin rounds, and chopping the green onions into small pieces. Mince the garlic and set all vegetables aside.

In a small bowl, whisk together the sesame tahini, soy sauce, lemon juice, and a pinch of sea salt until a smooth, well-combined sauce forms. Set aside.

Heat the cooking oil in a large wok or skillet over high heat, then add the garlic, clove, and toasted spices, stirring quickly for about 30 seconds until aromatic.

Add the carrots and radishes to the wok and stir-fry over high heat until slightly tender but still retaining a light crunch. Toss in the green onions and stir-fry for one additional minute.

Add the cooked brown rice to the wok and stir-fry everything together, breaking up any clumps, until the rice is evenly heated and well mixed with the vegetables.

Pour the tahini-soy sauce over the rice and vegetable mixture and toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning with sea salt or lemon juice as needed before serving immediately.