2014-05-21

Japanese rice with vegetables

Japanese rice with vegetables
Author:
Category
Second courses
Ingredients
  • 1.5 cups rice
  • 100 grams corn kernels, frozen or canned
  • 100 grams of peas, canned or frozen
  • 2 different colored bell peppers
  • 2 carrots
  • 100 grams of broccoli
  • 100 grams of cauliflower
  • 4 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • Salt to taste
All Japanese dishes are delicious and healthy. Rice with vegetables is no exception. It prepares very quickly. You can always use the rice left over from yesterday's dinner. At the same time, you will get a completely new, nutritious and healthy dish. Vegetables can be used as desired and loved by your family. Such rice will be an excellent side dish for meat and fish dishes.

Japanese rice recipe with vegetables


1

First, boil the rice. For this number of grains, it is necessary to fill the saucepan with 1.5 liters of water, salt it and bring to a boil. Then send kV to it pic. Cook it until fully cooked. Then drain with a colander.

2

Next, start preparing the vegetables. Defrost the whole frozen, strain the canned ones, and chop the fresh ones.

3

Heat the vegetable oil in a saucepan with a thick bottom and fry the garlic in it, then send all the vegetables there and fry for 10 minutes with constant stirring. Then add the soy sauce and simmer until the soy sauce has completely evaporated. Taste the vegetables and season with salt if needed.

4

Next, send rice to the pan, and fry everything over medium heat until the rice is saturated with juice and oil and becomes hot. The dish is ready, you can serve it as a side dish to any main dish.

  • Main courses

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