Hawaiian Rice Bowls

Ingredients:

For the rice:
long grain rice
water
coconut milk
sugar
red beans

Combine water and coconut milk in a pot and allow the rice to soak for at least an hour. Bring rice to simmer, adding water and sugar. Cover, reduce heat, and allow to cook through. Add red beans and cook until heated.

 For the vegetables:
1 teaspoon grapeseed oil
2 carrots, shredded
1 zucchini, cut into small cubes
1 yellow squash, cut into small cubes
3 celery stalks, sliced
1 cup chopped broccoli
1 package soy based chicken pieces

Saute the celery in the oil and add carrots. When the carrots are tender crisp add remaining ingredients. Cover and allow vegetables too cook for several minutes.

For the sauce:
3 tablespoons teriyaki sauce
hot pepper sauce, to taste
2 teaspoons soy sauce
2 teaspoons ginger, minced
1 teaspoon brown sugar

Put all ingredients in a small saucepan and bring to a simmer. Add water and cornstarch if needed to thicken. Cool at room temperature.

To assemble rice bowls, spoon rice into the bowl and top with the vegetables. Drizzle the sauce on top and sprinkle with sesame seeds.