Yummy Thai Peanut Veggie Rice Bowls

Thank you Super Lucky Elephant for sponsoring this post.

Colorful, flavorful and easy. These Thai Peanut Veggie Rice Bowls are freaking delicious!  Mix and match your favorite veggies and add some grilled chicken or meat if you like.  You’ll wanna use the extra Thai Peanut Sauce on EVERYTHING!

Despite being a food blogger, I don’t always have my meals planned out.  (Shame, shame…)  Instead, I find myself scrambling last minute trying to figure out what combination of bizarre ingredients in my fridge will make me feel less bad about not having my stuff together.

That’s what happened when I created these Thai Peanut Veggie Rice Bowls.  I had a lot of veggies to use up before an upcoming vacay and knew I could make something awesome to serve with the Super Lucky Elephant ready-to-serve rice packets I had in the pantry.  Topped with my favorite Thai Peanut sauce? Winning!!!

Thai Peanut Veggie Rice Bowls

Combine all sauce ingredients in a heavy-bottomed sauce pan.  Bring to a simmer over medium-high heat, whisking constantly.  Once at a low simmer, continue to cook, about three minutes, stirring constantly.  Remove from heat.  Use over rice bowls, refrigerate extras to use on everything.

Meanwhile, warm a large skillet over high heat.  Coat with cooking spray and add the veggies.

Stir fry veggies for three to four minutes until just tender and browned in spots.  Pour in the 2 Tb. of soy sauce and stir again for another minute.  Set aside.

Cook the Super Lucky Elephant Coconut Thai Hom Mali Jasmine Rice according to package directions and divvy amongst the bowls.  Top with veggies and pour the sauce on top.  Garnish with chopped peanuts, if desired.

I’m a huge fan of cooking with exotic rices, and Super Lucky Elephant brings rich culture to the kitchen through every grain of Thai Hom Mali Jasmine Rice.  Grown only in Thailand, Thai Hom Mali Jasmine Rice is the most prestigious variety of rice in the world – its purity and quality are certified by the Thai government.  Both varieties, the Super Lucky Elephant Thai Hom Mali Jasmine Rice and Coconut Thai Hom Mali Jasmine Rice are non-GMO, Gluten Free.

Thai Peanut Veggie Rice Bowls

Yield: 2 servings

Colorful, flavorful and easy. These Thai Peanut Veggie Rice Bowls are freaking delicious!  Mix and match your favorite veggies and add some grilled chicken or meat if you like.  You'll wanna use the extra Thai Peanut Sauce on EVERYTHING!

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Ingredients

• Rice and Veggie Bowl Ingredients:
• 1 package Super Lucky Elephant Coconut Thai Hom Mali Jasmine Rice
• 4 cups assorted sliced vegetables (I used shiitake mushrooms, sugar snap peas, carrots, purple cabbage, and bean sprouts)
• 2 Tb. soy sauce
• Garnish: chopped peanuts
• Thai Peanut Sauce Ingredients:
• 1 can coconut milk (I prefer the full-fat, but you can also use the lighter version)
• 1 cup natural peanut butter (the kind that you have to stir to incorporate)
• 3 Tb. low sodium soy sauce
• 1/3 cup brown sugar
• 2 Tb. rice wine vinegar
• 1/2 cup water (plus a few extra Tb. to loosen the sauce if you need it)

Instructions

1. Combine all sauce ingredients in a heavy-bottomed sauce pan.  Bring to a simmer over medium-high heat, whisking constantly.  Once at a low simmer, continue to cook, about three minutes, stirring constantly.  Remove from heat.  Use over rice bowls, refrigerate extras to use on everything.
2. Meanwhile, warm a large skillet over high heat.  Coat with cooking spray and add the veggies.  Stir fry veggies for three to four minutes until just tender and browned in spots.  Pour in the 2 Tb. of soy sauce and stir again for another minute.  Set aside.
3. Cook the Super Lucky Elephant Coconut Thai Hom Mali Jasmine Rice according to package directions and divvy amongst the bowls.  Top with veggies and pour the sauce on top.  Garnish with chopped peanuts, if desired.

Do you take pride in their cooking and seek to add fun to meals? Then be sure to click here to find Super Lucky Elephant rice – the foundation of every meal that turns ordinary food into a delicious and shareable culinary experience.

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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.