Despite the kids not eating the meal (instead they opted for scrambled eggs, apple, toasted bagel) I thought it was spot on. And I think it was relatively healthy and vegetarian. Either way it was damn delicious.
The teriyaki was homemade with soy sauce, brown sugar, rice vinegar, garlic, and a bit of cornstarch to thicken it up when I poured it into the vegetable mixture of broccoli, snap peas, baby corn, and water chestnuts.
The base was a combination of brown, red, and black rice.
For the first time making Asian cuisine at home the sauce adhered itself and coated all the vegetables. In the past it’s been kinda watery. I guess I used the right amount of cornstarch for a change.
There were no leftovers.