Crispy Soybean and Vegetable Rice Bowl

Rinse white rice under cold water until the water runs clear. Combine with 3 cups fresh water in a pot. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 20 minutes until all water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff gently with a fork.

Preheat oven to 200°C (400°F). Spread soybeans on a clean kitchen towel and pat very dry — this is essential for crispiness. Transfer to a baking sheet, toss with olive oil and salt, and spread in a single layer.

Roast for 25-30 minutes, shaking the pan halfway through, until soybeans are deeply golden and crispy. They will firm up more as they cool. Set aside.

While soybeans roast, slice carrots into thin half-moons. Cut broccoli into small florets. Mince the garlic cloves.

In a wide skillet over medium-high heat, warm olive oil. Add garlic and stir for 30 seconds until fragrant but not browned.

Add carrots first — stir-fry for 3 minutes. Add broccoli and continue cooking for 2 more minutes until bright and just tender-crisp.

Fold in spinach and cook for 1 minute until wilted. Season with salt and black pepper. Remove from heat immediately to preserve color and freshness.

Divide steamed white rice among four bowls, creating a gentle well in the center.

Spoon the sautéed vegetable medley into the center of each bowl.

Scatter a generous handful of crispy soybeans over the vegetables — they should rest atop the rice and vegetables, not sink in.

Drizzle soy sauce and sesame oil around the edges of the bowl, letting each eater decide how much to fold in.

Finish with fresh cilantro, scattered tableside. Invite each person to toss gently and enjoy immediately, while the soybeans retain their crunch.