Chinese-style rice with vegetables
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridge. 365 best recipes.
1
In a deep enamel pot, bring 2.5 liters of water to a boil, add salt, pour in the rinsed rice, and cook over moderate heat for 7 minutes.
- Long-grain rice: 1.5 glass
- Salt: to taste
2
Drain the water and cook the rice covered on low heat for another 5 minutes.
3
Then remove the pot from heat and let the rice steam under the lid for 5 minutes.
4
Wash the sweet pepper, remove the stem with seeds, and cut into cubes.
- Bell pepper: 1 piece
5
Soak dried mushrooms in hot water for 30 minutes, then drain the water and chop the mushrooms into cubes.
- Dried mushrooms: 6 pieces
6
Defrost the green pot and boil it.
- Frozen green peas: 60 g
7
Wash the cucumbers and cut them into cubes.
- Cucumbers: 2 pieces
8
Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off and cut into cubes.
- Tomatoes: 6 pieces
9
Peel, wash, and grate the ginger on a fine grater.
- Ginger root: 1 piece
10
Chop the garlic.
- Garlic: 2 cloves
11
Heat oil in a wok, add garlic and ginger, fry for 30 seconds, then add tomatoes, bell pepper, mushrooms, peas, and cucumbers; fry for another 4 minutes before pouring in dark and light soy sauce.
- Vegetable oil: 4 tablespoons
- Garlic: 2 cloves
- Ginger root: 1 piece
- Tomatoes: 6 pieces
- Bell pepper: 1 piece
- Dried mushrooms: 6 pieces
- Frozen green peas: 60 g
- Cucumbers: 2 pieces
- Dark soy sauce: 1 tablespoon
- Light soy sauce: 1 tablespoon
12
Add rice to the wok, stir, and heat for 2-3 minutes.
- Long-grain rice: 1.5 glass
