1cupshort-grain brown rice, rinsed (about 3 cups cooked)
1 1/2tablespoonstoasted sesame oil
2large or 3 small broccoli stalks, peeled and sliced crosswise thinly
1tablespoonunseasoned rice vinegar
Crushed red pepper, to taste
Bring a large pot of water to boil, add the rice, and boil for 40-45 minutes, or until the rice is tender. Drain, return the rice to the pot, cover, and allow the rice to steam for a few minutes while you prepare the broccoli stems.
Heat the sesame oil in a large skillet or saute pan over medium high heat. Add the broccoli stems and a pinch of salt. Saute the stems for 4 minutes, or until they're becoming tender and bright green. Add the garlic and continue to cook for another minute, stirring constantly.
Add the rice to the pan, along with the vinegar and tamari. Heat the rice through. Add a dash of red pepper flakes. Taste the stir fry and add extra vinegar, tamari, and pepper to taste. Serve.
Leftover stir fry will keep for two days in the fridge.