in Recipes

Rice pan with colorful vegetables

updated

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Ingredients for 3 servings:

  • 1 small can of corn
  • 150 g sugar snap peas
  • 1 small jar of mushrooms
  • 3 spring onions
  • 1 red bell pepper(s)
  • 200 g basmati
  • 3 tbsp soy sauce
  • 1 tsp spice mix (Chinese spice)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drain the corn and mushrooms. Thread and halve the snow peas, cut the bell pepper into small strips, and slice the spring onions into rings. Meanwhile, cook the rice until tender. Fry the snow peas, bell pepper, and spring onions together in a pot or pan in a little oil until slightly softened. Then add the mushrooms and sauté. After 5-6 minutes, stir in the corn, fold in the cooked rice, and mix everything well. Season to taste with soy sauce and Chinese seasoning, and serve.

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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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Rice pan with colorful vegetables