Burmese-style Brown Rice with Sesame Fried Vegetables

Rinse 1½ cups of brown rice thoroughly under cold water, then combine with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and cook for 40-45 minutes until tender and water is absorbed.

While the rice cooks, peel and julienne the carrot and radish into thin matchsticks, slice the cucumber into half-moons, and thinly slice the green onions. Mince 3-4 garlic cloves and set all vegetables aside.

In a small bowl, whisk together 2 tablespoons sesame tahini, 2 tablespoons soy sauce, 1 tablespoon lemon juice, and a pinch of sea salt to create the dressing. Set aside.

Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat, then add the minced garlic and stir-fry for 30 seconds until fragrant.

Add the julienned carrot and radish to the wok and stir-fry for 3-4 minutes until slightly softened but still retaining a pleasant crunch.

Add the cucumber slices and green onions to the wok, toss everything together, and stir-fry for an additional 1-2 minutes. Season lightly with sea salt.

Fluff the cooked brown rice with a fork and spread it into serving bowls, then top generously with the stir-fried vegetables.

Drizzle the tahini-soy dressing evenly over each bowl and finish with a generous sprinkle of toasted sesame seeds before serving immediately.