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 a lean meal with Chinese brothers. Peking rice with vegetables is prepared fairly quickly, it is important to cook the rice correctly so that it turns out crumbly. You can use both fresh and frozen or canned vegetables for this recipe, it is important to cook them al dente - a bit crunchy.
Chinese dishes often contain a lot of sugar and vinegar, I advise you to adjust the content of these seasonings to your liking. To me, for example, Chinese food sometimes seems too sweet, so I add no more than a teaspoon of granulated sugar to the whole dish.
- Cooking time: 35 minutes
- Servings: 4
Peking Ingredients for Rice with Vegetables
- 200 g of long white rice;
- 2-3 carrots;
- 2 white onions;
- 5-6 stalks of celery stalk;
- chili peppers;
- 200 g canned sweet corn;
- 45 ml of olive oil;
- 2 tablespoons of finely chopped dried carrots;
- green onions, black pepper, sea salt, granulated sugar, rice vinegar.
Method of cooking Peking rice with vegetables
Cook rice. This is an important process, so you need to treat it responsibly. The rice should be cooked so that it is white, crumbly, in a word, similar to pearls.
To begin with, 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 crumbly.
Next, pour 200 ml of water into a tightly closed saucepan, add two tablespoons of olive oil, 1/2 teaspoon of sea salt, put the washed rice. When the water boils, tightly close the pan, reduce the heat to the minimum level. Cooking for 14-16 minutes, do not open the lid! Turn off the fire, leave the rice under the lid for another 10 minutes.
While rice is being cooked, we are cooking vegetables. Cut the carrots into thin strips; cut two heads of white onions into crescents. Heat the olive oil in a saucepan with a non-stick coating, fry the onion first, then the carrot.
Celery stalks are cut 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.
Wash canned corn with running water so that unnecessary preservatives do not get into the dish. Chop the chili peppers into rings, add corn and pepper to the vegetables in a saucepan.
Cooking vegetables without a lid, constantly mixing 4-5 minutes. Ideally, Peking-style vegetables for rice are cooked in a wok, but a regular frying pan or stew pan is also suitable for this purpose.
Add boiled rice to vegetables, mix well, so that the rice is soaked with vegetable juices, cook a few more minutes.
Ready Peking rice with vegetables, pepper and freshly ground black pepper, sprinkle with finely chopped green onions and dried carrots.
We serve Peking rice with hot vegetables, we eat with chopsticks, because, as one famous TV presenter-traveler said, paying attention to the outstanding part of the body of a passing by lady: “You can't find such chopsticks!”
