It’s such an amazing feeling to be on holidays, being able to get so many things done both in and out of the kitchen and sharing so much time with my loved ones. These vacations are even more special to me since my sister came back for the holidays from Taiwan. Even though she’s more than a 18-hour plane ride away, nothing can bring us apart. She’s my best friend and the best gift my parents ever gave to me. I wish she could stay here forever with me.
You’re probably wondering why I’m talking about my sister when I’m supposed to be writing a post about chinese stir-fried vegetable rice — I promise, it all has a link. See the gorgeous blue-and-white chopsticks in the photo above? She brought those back for us from Taiwan as a housewarming gift. Nothing could have made me happier — besides the fact that she’s home with us — since I love, absolutely love, Chinese food and had no pretty chopsticks to eat it with. I’ve talked about my obsession with Chinese food when I wrote about my favorite chinese stir-fried chicken here, so now I’m sharing this stir-fried vegetable rice to serve as a side dish to the chicken! My new chopsticks are going to be thoroughly tested tonight.
Stir-fried vegetable rice can be found in many countries across Asia — ranging from Taiwan and China to Thailand and Vietnam. What makes each one different is the ingredients used, although each recipe always calls for stir-frying the rice with soy sauce and sometimes other sauces. You can pretty much use any vegetable — red peppers, peas, onions, garlic, carrots — and even throw in an egg, but the key to a successful stir-fried rice is sautéing it all on extremely high heat without burning or turning one bit of it golden.
For my stir-fried vegetable rice, you’ll only need onion, carrots, frozen peas and green onion stalks. No eggs. No other vegetable. Just as simple as that. You’ll also need soy sauce and Worcestershire sauce, and of course, Basmati rice. You’ll notice on the photos that my portion seems tiny — don’t worry, I only made half of the original recipe. As I was only cooking for two and had no space in the fridge for leftovers, I cut the recipe by half. The recipe below is perfect for 4 people, so feel free to double it or triple it if you have more bellies to feed.
This recipe is salty enough without calling for salt as soy sauce has a lot of sodium in it. When cooking your rice, make sure not to add any more salt if not you’ll end up with a very salty side dish. The vegetables, cooked in the two sauces, are full of flavor and contribute to making this recipe such a success. Even my sister, who isn’t a fan of Chinese food, loves it!
One month ago: peanut butter cookies stuffed with nutella
Two months ago: whole fish baked in sea salt crust
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 small carrot, chopped
- ½ cup frozen peas
- 4 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 green onion stalks, chopped
- Combine the basmati rice and water in a saucepan and bring it to boil with the lid on. Make sure not to add any salt; the soy sauce used later on makes the dish salty enough. When boiling, reduce the heat to very low and let the rice simmer for 15 to 20 minutes with the lid on. Set aside when ready.
- In a large skillet, heat the vegetable oil on medium-high heat. Stir-fry the onion until they become translucent, but don't let them burn or become golden. Meanwhile, place the carrots with a bit of water in a bowl and microwave them for 3 minutes. Add the frozen peas to the bowl of carrots and microwave for 1 more minute. Drain the carrots and peas and add to the onions.
- Add soy sauce and Worcestershire sauce and stir-fry for 1 to 2 minutes until fragrant.
- Add rice and stir-fry for 5 to 6 minutes until every grain of rice is well coated in the soy sauce mixture.
- Serve the stir-fried rice topped with chopped green onion stalk.
How did your chinese stir-fried vegetable rice come out? Share photos of your recipe on Instagram by tagging #savormania