Thai Rice Bowl

Ingredients:

1 tablespoon coconut oil
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 pound shiitake mushrooms, cut into slices
salt
firm tofu, cubed (optional)
3/4 cup jasmine rice
2-1/2 cups vegetable stock
3 tablespoons soy sauce
1/4 teaspoon cayenne pepper
4 green onions, chopped
10 radishes, cut into thin slices
5 tablespoons cilantro, chopped
juice of 1 lime

In a skillet, stir fry bell peppers, mushrooms, and salt.

Add tofu, rice, stock, soy sauce, and cayenne. Bring to simmer, cover, and cook the rice.

Remove from heat and let stand covered for 10 minutes. Then stir in green onion, radish, cilantro, and lime juice.

Serve with a side of shredded cabbage and a wedge of lime.