John Myers
Vegetable Rice with Pickled Cucumber
The perfect vegetable rice with pickled cucumber recipe with a picture and simple step-by-step instructions.
- 200 g Cooked yellow basmati rice *) (rest of yesterday!)
- 1 Red pointed pepper (rest!)
- 100 g Brown mushrooms (rest!)
- 100 g Spring onions (rest!)
- 1 piece Ginger the size of a walnut
- 2 Eggs
- 2 tbsp Sunflower oil
- 1 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 2 Pickled cucumbers (from mom!)
- Clean and wash the pointed peppers and dice. Clean / brush the mushrooms and chop them into small cubes. Clean and wash the spring onions and cut into fine rings. Beat the eggs, whisk them roughly and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Peel the ginger and dice it very finely. Heat sunflower oil (2 tablespoons) in a wok (alternatively a pan!), Fry the eggs in it, tear them apart and slide them to the edge of the wok. Add the vegetables (diced ginger, diced pointed pepper, diced mushrooms and spring onion rings) one after the other and sauté / stir-fry. Add the rice and fry with it. Season with sweet soy sauce (1 tbsp) and light soy sauce (1 tbsp). Divide the vegetable rice on 2 plates and serve with a decorative pickle.
Note:
- *) The rice gets its yellow color by adding turmeric (1 teaspoon) to the cooking water!
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