in China

Chinese rice and vegetable pan

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Ingredients for 4 servings:

  • 2 bags of rice (brown rice)
  • 4 tbsp oil
  • 2 cloves garlic, finely chopped
  • 1 chili pepper(s), pitted, finely chopped
  • 700 g vegetables (carrots, leeks, peppers, baby corn, Chinese cabbage, soybean sprouts, sugar snap peas)
  • 100 ml soy sauce
  • 100 g tomato ketchup
  • 1 pinch of ginger powder
  • 4 tsp cashew nuts, roasted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare rice according to the package instructions. Heat oil in a pan. Add garlic and chili, along with carrots, leeks, and bell peppers, and sauté for about 5 minutes. Add the remaining vegetables and sauté for about 1 to 2 minutes. Stir in soy sauce, tomato ketchup, and ginger, and cook covered for 10 minutes. Stir in rice and sprinkle with cashews.

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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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