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Rice Bowl with Veggie Flowers and Hoisin

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 2 small bell peppers (different colours if possible)

  • 35g frozen peas, thawed

  • 800g cooked brown rice

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon toasted sesame oil

  • Kosher salt and freshly ground black pepper

  • 4 teaspoons hoisin sauce

  • 65g sesame snack sticks


Step 1

Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper).  

Step 2

Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry.  

Step 3

Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.


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