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Chinese vegetable rice

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Ingredients for 4 servings:

  • 1 bunch of spring onions
  • 1 bell pepper(s), red
  • 1 zucchini
  • 2 carrots
  • 200 g celery
  • 2 tbsp peanut oil or sunflower oil
  • 1 tsp salt
  • 200 g rice (I usually use a little more)
  • 1 ½ liters of chicken stock
  • 1 pinch of five-spice powder (Asian store)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean, wash, and dice all the vegetables. Heat the oil in a pan, stir-fry the vegetables, and season with salt. Add the rice and about 3/4 liter of chicken stock. Bring to a boil, then cover and simmer over low heat for 8 minutes. Then add enough stock to just cover the rice. Add the five-spice powder and simmer for another 5 minutes with the lid on. Turn off the heat and let the rice simmer for another 8 minutes. This simple dish is ready; it tastes simply amazing.

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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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