More details on how to make a wok with rice and vegetables will be explained below. Long grain rice, such as jasmine or basmati, is better suited for this recipe. For vegetables, you can also use Brussels sprouts, zucchini, green beans or cherry tomatoes. Mushrooms can be added to the wok if desired.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Cereals / Rice
Dish: Hot dishes
Cuisine geography: Asian
Diet: Lean meals / Vegan dishes
- Rice - 150 Grams
- Sweet pepper - 1 Piece
- Carrots - 1 Piece
- Onion - 1 Piece
- Peas - 100-120 Grams (green, fresh)
- Soy Sauce - 20 Milliliters
- Salt - To taste
- Ground black pepper - To taste
- Sesame - To taste
- Green onion - To taste
How to cook "Wok with Rice and Vegetables"
Prepare all ingredients.
Rinse the rice in cold water until transparent. Transfer to a saucepan, fill with water so that it covers 1 cm of rice. Salt. Bring to a boil, then simmer for 15 minutes.
Prepare the vegetables at this time. Cut the onion into half rings, the bell pepper into strips, and grate the carrots on a Korean grater. Chop the green onion coarsely.
Heat a wok over medium heat. Fry onions in oil for 1 minute, then add carrots to it. Stir and cook for another 2-3 minutes. Add the bell pepper and green peas at the end. Season vegetables with a little salt and pepper.
Add boiled rice. Stir. Fry everything together for a couple more minutes.
Pour in soy sauce at the very end. Add green onions and sesame seeds, stir.
Wok with rice and vegetables is ready, bon appetit!