Japanese rice with vegetables
Description
As you can notice, the recipe for Japanese vegetable rice is very simple. Japanese cuisine has been refined over centuries to preserve all the beneficial nutrients of ingredients during cooking. This dish is quick to prepare. If you have leftover cooked rice from yesterday's lunch or dinner, feel free to use it—today you'll have a completely new meal. You can use any vegetables for this dish—celery, asparagus, string beans, mushrooms. Rice cooked with vegetables makes an excellent side dish for meat and fish, or can be served as a standalone dish. Let me tell you how.
Instructions
- 1
Step 1
Cook the rice. For this dish, you can cook it very easily—pour about 1.5 liters of water into a pot, add salt, and when it boils, add the rinsed rice. Cook for about 15 minutes after boiling, almost until fully cooked, then drain in a colander and let the excess water drain off.
- 2
Step 2
Prepare the vegetables for our dish. Thaw the frozen ones and cut the fresh ones into cubes.
- 3
Step 3
In a small cauldron, wok, or simply in a thick-bottomed pot, heat vegetable oil and sauté garlic, then add the remaining vegetables. Keep stirring constantly to prevent burning. Cook over medium heat. After about 10 minutes, add soy sauce and continue frying. When the sauce has evaporated, taste the vegetables and add salt if necessary.
- 4
Step 4
Now add the rice to the vegetables and mix. Fry for 5-8 minutes, until the rice is soaked with vegetable juice and oil, and becomes hot. That's it, the dish is ready.