3 cups cooked rice, chilled in the fridge
1 tbsp sesame oil
1 can of diced pineapple drained
2 large carrots, shredded
½ cup thawed frozen green peas
¼ cup green onion, sliced
1 red chili, seeded and minced
½ cup fresh cilantro, chopped + a few leaves for garnish
½ cup roasted unsalted peanuts, chopped
For the dressing:
¼ cup rice vinegar
3 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp brown sugar
½ tsp salt
(Recipe from Robin Robertson's "Vegan on the cheap")
I baked some Chicken in Jerk sauce to go with it.
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