📖 Instructions

1. First things first, let’s get that rice cooking! If you’re using a rice cooker, follow the manufacturer’s instructions for your specific type of rice. If you’re using a saucepan, rinse 1 cup of gluten-free rice under cold water until the water runs clear. Then, combine the rice with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
2. While the rice is cooking, prepare the vegetables. Heat a tablespoon of olive oil in a large pan or wok over medium-high heat. Add the chopped broccoli and bell peppers and cook until tender-crisp, about 5-7 minutes. Stir in the edamame during the last couple of minutes of cooking. Season with salt and pepper to taste. Don’t overcook them; we want them to retain a bit of a crunch!
3. Now for the star of the show—the fish! Pat the cod fillets dry with paper towels. Season generously with salt, pepper, and a sprinkle of garlic powder. Heat another tablespoon of olive oil in a separate pan over medium heat. Carefully place the cod fillets in the pan and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. It’s important not to overcook it, as that can make it dry and tough. If you're unsure, use a meat thermometer to check for doneness (it should register around 145°F or 63°C).
4. Once everything is cooked, it’s time to assemble your gluten-free rice bowl. Divide the cooked rice evenly among bowls. Top with the cooked vegetables and flaky fish. For an extra touch of flavor, drizzle with a little soy sauce, sesame oil, or your favorite sauce. I personally love a spicy sriracha mayo! A sprinkle of sesame seeds adds a beautiful and nutty finish. And there you have it—a delicious, healthy, and satisfying meal!