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Video: Peking Rice With Vegetables. Step-by-step Lean Recipe With Photo
To diversify the lean menu, I advise you to turn to Chinese recipes. Many healthy and tasty dishes can be found for a lean meal at the Chinese brothers. Peking rice with vegetables cooks quite 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 little crispy.
Chinese dishes are often high in sugar and vinegar, and I advise you to adjust the content to your liking. For example, I sometimes find Chinese food too sweet, so I add no more than a teaspoon of granulated sugar to the whole dish.
- Cooking time: 35 minutes
- Servings: 4
Ingredients for Peking Rice with Vegetables
- 200 g long white rice;
- 2-3 carrots;
- 2 white onions;
- 5-6 stalks of stalk celery;
- chili peppers;
- 200 g canned sweet corn;
- 45 ml olive oil;
- 2 tablespoons finely chopped dried carrots
- green onions, black pepper, sea salt, granulated sugar, rice vinegar.
Cooking Peking Rice with Vegetables
Cook rice. This is an important process, so you need to treat it responsibly. Rice must be cooked so that it is white, crumbly, in a word, it looks like pearls.
First, rinse the rice in cold water until it becomes completely transparent. This removes the starch from the rice grains, so the finished rice is crumbly.
Next, pour 200 ml of water into a tightly closing saucepan, 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 the minimum level. We cook for 14-16 minutes, don't open the lid! Turn off the heat, leave the rice under the lid for another 10 minutes.
While the rice is cooking, we cook the vegetables. Cut the carrots into thin strips, cut two white onions into half moons. Heat the olive oil in a non-stick saucepan, fry the onions first, then the carrots.
Cut the celery stalks into small cubes, add to the carrots and onions. Salt vegetables to taste, put 1-2 teaspoons of granulated sugar, add a tablespoon of rice vinegar.
We wash the canned corn under running water so that unnecessary preservatives do not get into the dish. Cut the chilli pod into rings, add corn and pepper to the stewpan to the vegetables.
Cooking vegetables without a lid, stirring constantly for 4-5 minutes. Ideally, Peking rice vegetables are cooked in a wok, but a regular skillet or stewpan is also fine.
Add boiled rice to vegetables, mix well so that rice is saturated with vegetable juices, cook for a few more minutes.
Cooked Peking rice with vegetables and 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, drawing attention to the prominent part of the body of a lady passing by: “You can't eat such chopsticks!”.