Rice with fried vegetables and mushrooms
8 servings
30 minutes
Rice with fried vegetables and mushrooms is the quintessence of Chinese cuisine, where simplicity meets deep flavor. The dish draws inspiration from traditional Chinese wok cooking techniques, where quick movements and high heat bring out the aroma of each ingredient. Tender brown basmati rice absorbs the sweet and savory notes of honey and soy sauce, creating a harmony of flavors. Vibrant vegetables – sweet potato, carrot, zucchini, and pepper – add juiciness and a hint of sweetness to the dish, while mushrooms contribute a pleasant meatiness. Sprouts provide freshness and green onions add a mild spiciness. This dish is versatile: it can be a standalone dinner or an ideal side for meat and fish dishes. It cooks quickly and easily, making it perfect for those who appreciate healthy and delicious food.
1
Boil the rice in boiling water until cooked. Drain.
- Brown basmati rice: 1.5 glass
2
Heat vegetable oil in a wok or large pan over medium heat. Add chopped green onions, thinly sliced sweet potato, sliced green pepper, and thinly sliced carrot and zucchini. Stir-fry for a while until softened.
- Vegetable oil: 3 tablespoons
- Spring onion with bulb: 1 bunch
- Sweet potato: 1 piece
- Green sweet pepper: 1 piece
- Carrot: 2 pieces
- Courgette: 1 piece
3
Then add rice, sprouts, chopped mushrooms, and chopped green onions. Cook for a while, stirring, until all ingredients are heated through, adding more oil if necessary.
- Brown basmati rice: 1.5 glass
- Bean sprouts: 70 g
- Fresh mushrooms: 100 g
- Spring onion with bulb: 1 bunch
- Vegetable oil: 3 tablespoons
4
Mix honey and soy sauce, pour it over the rice with vegetables, and mix well. Serve immediately.
- Honey: 2.5 tablespoons
- Soy sauce: 0.3 glass
