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The rice is boiled together with the 3 cups of water and 3 tablespoons of soy sauce.
Leave it to boil over high heat until the rice decreases, it will remain a little al dente.
Meanwhile, cut the julienned onions, carrots into rounds and wash the corn.
Put the Worcestershire sauce in the hot pan and put the onion to harden in the sauce. Add the olive oil and leave for 2-3 minutes. Put the carrot and then cover with a lid and simmer for about 10-15 minutes.
Add oregano, chilli and 3 tablespoons soy. Mix well, put the lid on and let it simmer again.
The carrots should stay a little hard and pour the corn.
Leave for another 2-3 minutes, add salt and remove from the heat.
Mix with the rice and serve.
Fried rice with eggs and vegetables different colors- Chinese rice with eggs and vegetables , found in menus and under the name of Yangzhou fried rice, is a recipe from Cantonese cuisine & # 8211 one of the most refined and well-known cuisines in Asia. It is one of the most well-known garnish recipes, it is very easy to prepare, so save the link and do not hesitate to prepare it.
You can find other recipes from Chinese cuisine here: sweet and sour chicken with pineapple, Chinese chicken with mushrooms, pork in sweet and sour sauce, pork with hazelnuts, Chinese eggplant, Chinese chicken with mushrooms and much more.
Fried rice with eggs and vegetables it comes out best from boiled and cooled rice for a few hours. It can be prepared the day before. Simple boiled rice, with water and very little salt, replaces the bread we usually eat with dishes with sauce.
Why is boiled and cooled rice better? Because the grain becomes more consistent, it dries, so that when it comes in contact with the hot pan it is cooked as if this cooking is the most important. If you don't have boiled rice the day before, let it cool well. I researched for this recipe on Chinese sites. The coincidence was that I arrived in China at some point and I'm glad that my recipe is very similar in taste to what I ate there. In conclusion, this recipe is exactly what you need.
Fried rice was born in Chinese cuisine out of the desire to capitalize on boiled rice left over from one day to the next. The periods when people had nothing to eat, made them turn simple recipes into delicious recipes, becoming appreciated over time around the world.
Fried rice with egg and vegetables it is found in all oriental cuisines. Even if you are not going to accompany it with other Chinese food recipes, you can use it as a side dish for a schnitzel, blue cord, a fasting muscle cooked in a pan or a chicken in a cauldron.
It can be eaten simply when you want to give up meat. It goes for lunch and dinner, you can prepare it and take a package at the office. You will find in this recipe not only a multitude of colors, but also good taste and a small portion of health, because in this bowl you will find a multimer of vitamins, proteins and fibers.
The recipe is very simple, you will see below. So, if you ate fried rice with egg and vegetables at the restaurant, you will be able to prepare it at home, following the instructions below. One very important thing: do not use olive oil! Olive oil is not used in Chinese cuisine.
If you like it spicy you can add hot peppers or ginger. You can boil water with saffron or turmeric and color the rice yellow. My opinion is that in the kitchen you have to play a little. To discover tastes and textures. But for starters, you need to see what the basic recipe is, what you start with, so I leave below the list of ingredients and how to prepare for fried rice with eggs and vegetables- Chinese rice with eggs and vegetables.
1 green onion for decoration
Put the rice to boil for 15-20 minutes in 400 ml of water, over low heat, with a lid. The rice should be boiled, but a little al-dente. We put it in a strainer, rinse it with cold water, then let it cool.
Heat the vegetables for 30 seconds in very hot oil, then take them out of the wok and put the beaten eggs beforehand and mix continuously.
When the eggs are cooked, add the rice and continue to cook, stirring continuously for another 1 minute. Put the vegetables back in the wok together with 1 tablespoon of soy sauce and leave it on the fire for another minute, stirring so that it doesn't stick.
Add salt and mix for another minute, then serve. We can decorate the rice bowl with a little chopped green onion.
Asian style vegetable rice
Vegetable rice is one of the most common and widespread garnishes used in Asian cuisine. That is why there are countless recipes for this preparation. The version of rice with vegetables that I propose to you, does not contain a basic ingredient of the common recipe, namely fish sauce, as I want it to be vegan, but I promise you that the result is at least as delicious.
The final preparation is consistent enough to be a main dish. You can enjoy it hot or cold & # 8230 is just as tasty. Of course, you can use it as a garnish next to a tofu scramble.
I also give you some tips:
- the recipe will come out better if you use boiled and chilled rice, even rice cooked the day before
- you can double the amount of ginger or you can add chilli or cayenne pepper if you prefer the preparation to be more spicy
- do not replace coconut oil with olive or sunflower oil, as the result will not be the same
- you can add other favorite vegetables & # 8230 just use your imagination & # 8230
What we need:
- 250 gr basmati or wild rice
- a capsicum pepper
- two onions (I used one white and one red)
- a carrot
- ginger (approx. 3 cm)
- 100 gr corn (I used frozen corn)
- 100 gr green beans
- 4 tablespoons soy sauce
- a tablespoon of sesame oil
- a tablespoon of coconut oil.
The quantity is for 4 servings.
How is it prepared:
Boil the rice according to the instructions on the package. After the rice is cooked, let it cool and take care of the vegetables.
We clean and cut the vegetables in order to keep the style specific to Asian cuisine, the pepper, the carrot and the ginger we cut thin and long sticks of approx. 3-4 cm.
Put the coconut oil in a pan or preferably a wok and briefly sauté the onion and ginger first, then add the carrot and pepper and finally the corn, green beans and boiled rice. At the end, add the soy sauce and sesame oil and let it cook for a few minutes, until the sauce is absorbed.
Ready. Another quick dish, easy to make by anyone and very tasty! May it be of use to you!
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Thai food: Roasted rice with vegetables
For almost four years since I became a vegetarian, fried rice with vegetables is the food I order most often when I go to Thai restaurants. It is a kind of MBS of Thailand & # 8211 when in doubt I order it from the menu and you know that the chances are very high that I will get out of the equation.
I've seen it prepared countless times and I realized that it's super simple, but never until about 2 months ago I thought of making it at home. I don't know, somehow it seems to me that I take the bread from the mouth of the aunts who could make a baht with me hungry. Plus you need fish sauce to make it, something I rarely use at all, so I never have it in the house again, something you only find in big one-liter bottles that I don't feel like I store them in closets in vain.
Eventually I committed it, provoked by my friend Mihaela, who said that Thai fried rice is her life (she has been living here for a few years) but that she doesn't mind making it at home like the other one. from the restaurant. That something is missing or not kissing. Well, it's not possible, it's too simple. It turned out that Mihaela used soy sauce instead of fish sauce. It is similar but not enough to add to the equation. She was happy when I revealed the mystery to her.
The secrets with fried rice, beyond using the right ingredients, are as follows:
- Have a good wok or a wide, deeper pan that never sticks to the bottom, no matter how hard you try.
- Have a strong fire.
- Prepare all the ingredients before you start working on the stove and keep it handy & # 8212 thing valid with a lot of Thai food, by the way.
If you have all this solved, it's serious that you can't help it. I hope you try it, it's super quick to make and very tasty. You can convert it to a vegan version by replacing the fish sauce with salt and omitting the egg from the ingredients. It will turn out great anyway, only it will no longer taste like Thai food.
Make sure you move very fast once you start cooking the rice & # 8211 the fire is big and the wok is very hot, the risk of burning something is obvious. Keep the ingredients handy, don't let anyone tell you jokes and procrastinate pouring a glass of wine for a few minutes.
Put the rice noodles to boil in boiling water and boil for 5-8 minutes, then remove from the heat and wash with cold water and leave in a strainer. Until the noodles cool, clean the cabbage and chop like a cabbage salad, then peel the carrots, wash and grate them.
After you're done with the carrots, put the well drained noodles in a pan with a little oil to fry for about 2 minutes, then put the cabbage and carrots over the noodles and cook for 4-5 minutes. While the composition is cooking, put the soy sauce in the bowl and add salt, pepper and sugar to taste, and add the starch and then mix until the composition is homogenous, then pour it over the noodles in the pan.
After the noodles have turned brown, start mixing the preparation, but do not mix with a spoon because you will crush them, take the pan off the heat and sauté the pan to homogenize.
It is served as a side dish and goes with sauteed liver, steaks (especially chicken)