Chinese-style rice with vegetables

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.

Drain the water and cook the rice covered on low heat for another 5 minutes.

Then remove the pot from heat and let the rice steam under the lid for 5 minutes.

Wash the sweet pepper, remove the stem with seeds, and cut into cubes.

Soak dried mushrooms in hot water for 30 minutes, then drain the water and chop the mushrooms into cubes.

Defrost the green pot and boil it.

Wash the cucumbers and cut them into cubes.

Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off and cut into cubes.

Peel, wash, and grate the ginger on a fine grater.

Chop the garlic.

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.

Add rice to the wok, stir, and heat for 2-3 minutes.