in China

China – Rice

updated

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Ingredients for 2 servings:

  • 160 g rice, dry
  • 2 tbsp soy sauce
  • 4 carrots
  • 300 g cauliflower
  • 200 g pea pods
  • 100 ml broth
  • 2 tsp rice wine
  • 1 tsp five-spice powder
  • 1 tbsp coriander greens, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW 5 P

Cook the rice in boiling water with 1 tablespoon of soy sauce. Cut the carrots into sticks, divide the cauliflower into florets, and briefly blanch them with the pea pods in boiling water. Mix the rice with the vegetables. Pour in the broth and rice wine. Heat everything back up and season with the remaining soy sauce and five-spice powder. Finely chop the cilantro and mix it into the Chinese rice, except for 1 teaspoon. Sprinkle with the remaining cilantro and serve. Tip: For a change, substitute the cauliflower with soy shoots, bamboo shoots, leeks, or Chinese cabbage.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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