To make the dressing: Whisk together lime juice, tamari (or soy sauce), coconut milk and palm sugar in a small bowl until the sugar is dissolved. Add chili, lemongrass, garlic and cilantro; stir until combined and set aside.
To Serve: Divide the rice equally between 2 serving bowls. Arrange all the veggies on top of the rice. Drizzle with the dressing and serve right away.
View the recipe instructions at Cook's Hideout
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