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In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt.In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil.

Cover and cook over very low heat until tender, 20 minutes.Remove from the heat and let stand for 5 minutes, then fluff with a fork..Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.

Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.Heat 1 tablespoon of the vegetable oil and add the tofu.

Cook over high heat, turning, until browned, 5 minutes.

Scrape the tofu onto the platter, keeping it separate from the mushrooms.. Heat 2 tablespoons of vegetable oil in the skillet.“The gentle heat from the clay pot yields fluffy and fragrant grains of rice with a crackly, craveable golden brown crust.

This best of both worlds one-dish meal is on regular rotation at my house thanks to its endlessly customizable toppings and quick clean-up.” ⁠—.Paige Grandjean, recipe developer/tester.

“Chef JJ Johnson of Field Trip restaurants in New York has a way with rice, and it is just as evident in his lively rice bowls at the restaurant as it is in the soupy, comforting pot of lemon and turmeric-scented Asopao.The rice, yucca (or potato) and seasonings are simmered together then each serving is topped with savory spiced ground chicken, which offers textural and flavor contrast.” ⁠—.