Chinese Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s)
- 1 red pepper (s)
- 1 zucchini
- 2 carrot (s)
- 200 g celery
- 2 tablespoon peanut oil or sunflower oil
- 1 teaspoon salt
- 200 g rice (I usually take a little more)
- 1 ½ liter poultry stock
- 1 pinch five-spice powder (Asialaden)
Print Recipe
Pin Recipe Instructions
- Clean and wash all vegetables and cut into small cubes.
- Heat the oil in a saucepan, stir-fry the vegetables and season with salt. Add the rice and pour about ¾ liter of poultry stock. Bring the whole thing to a boil and then cover and simmer over a mild heat for 8 minutes.
- Then add enough broth to the rice again to just cover it. Add the five-spice powder and simmer for another 5 minutes with the pot closed. Turn off the stove and let the rice steep for another 8 minutes. The simple dish is ready, it tastes great.
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