Peking rice with vegetables
To diversify the lean menu, I advise you to refer to the recipes of Chinese cuisine. Many healthy and tasty dishes can be found for the fasting meal of the Chinese brothers. Peking rice with vegetables is cooked quite quickly, it is important to properly cook the rice so that it turns friable. You can use both fresh and frozen or canned vegetables for this recipe, it is important to cook them al dente - a little crunchy.
Chinese dishes often contain a lot of sugar and vinegar, I advise you to adjust the content of these seasonings to your liking. For example, Chinese food sometimes seems to me too sweet, so I add no more than a teaspoon of granulated sugar to the whole dish.
- Time for preparing: 35 minutes
- Servings Per Container: 4
Peking Rice Ingredients with Vegetables
- 200 g of long white rice;
- 2-3 carrots;
- 2 heads of white onion;
- 5-6 stalks of stem celery;
- chili pepper pod;
- 200 g canned sweet corn;
- 45 ml of olive oil;
- 2 tablespoons of dried carrots chopped finely;
- green onions, black pepper, sea salt, granulated sugar, rice vinegar.
The method of cooking rice in Beijing with vegetables
Cook rice. This is an important process, so you need to treat it responsibly. Rice must be prepared so that it is white, crumbly, in a word, similar to pearls.
First, wash the rice in cold water until it becomes completely transparent. Thus, we wash the starch from the rice grains, so the finished rice will turn out friable.
Next, pour 200 ml of water into a tightly closed pan, add two tablespoons of olive oil, 1 2 teaspoon of sea salt, put the washed rice. When the water boils, close the pan tightly, reduce the heat to a minimum level. Cook for 14-16 minutes, do not open the lid! Turn off the fire, leave the rice under the lid for another 10 minutes.
While the rice is boiling, prepare the vegetables. Cut the carrots into thin strips, cut the two heads of white onion with crescents. Heat olive oil in a non-stick saucepan, fry the onions first, then the carrots.
Cut celery stalks into small cubes, add to carrots and onions. Salt vegetables to taste, put 1-2 teaspoons of granulated sugar, add a tablespoon of rice vinegar.
We rinse canned corn with running water so that unnecessary preservatives do not get into the dish. We cut the pod of chili peppers into rings, add corn and pepper to the vegetables in a stewpan.
Cook vegetables without a lid, constantly mixing for 4-5 minutes. Ideally, Peking rice vegetables are cooked in a wok, but a regular frying pan or stewpan is also suitable for this purpose.
Add boiled rice to vegetables, mix well, so that the rice is saturated with vegetable juices, cook for a few more minutes.
Ready-made Peking rice with vegetables, freshly ground black pepper, sprinkle with finely chopped green onions and dried carrots.
We serve Peking rice with hot vegetables, eat with chopsticks, because, as one famous TV presenter-traveler said, paying attention to the outstanding part of the lady passing by: “You don’t eat such chopsticks!”