Rice with Vegetables, in a Frying Pan
by Editorial Staff
Separately boiled rice is mixed with vegetables fried in a pan and warmed up for a couple of minutes. Herbs, garlic, coriander, and soy sauce give the dish a wonderful taste and aroma. A great stand-alone dish or side dish.
Servings: 3
Ingredients
- Long grain rice – 70 g
- Tomatoes – 160 g
- Bulgarian pepper (red) – 1 pc.
- Bulb onions – 1 pc. (80 g)
- Carrots – 60 g
- Garlic – 1 clove
- Vegetable oil – 2 tbsp
- Salt – 1 teaspoon
- Ground black pepper – on the tip of a knife
- Ground coriander – 0.25 teaspoon
- Soy sauce – 2 tbsp
- Fresh parsley – 10 g
- Water – 1 liter (for boiling rice)
Directions
- Peel the onion and cut it into small cubes. Peel and grate the carrots.
- Cut the pepper into two halves lengthwise, remove the inner part with the seeds. Make a cruciform cut in the tomatoes. Pour boiling water over the tomatoes for 30-45 seconds and then discard in a colander. Pour the tomatoes over with ice water, peel them off. Cut the pepper and peeled tomato pulp into small pieces.
- Heat vegetable oil in a frying pan, add chopped onions and carrots. Stir, fry over medium heat for 1-2 minutes, then add 2 tablespoon. tablespoons of water and simmer over low heat for 5-7 minutes.
- Add chopped tomatoes and peppers to the skillet.
- Rinse the parsley, shake. Separate the leaves from the stems and chop finely. Peel and chop the garlic. Add the parsley and garlic to the skillet.
- Add 0.5 teaspoons of salt, black pepper, coriander, add soy sauce, and stir.
- Rinse the rice, pour 1 liter of hot water in a saucepan or saucepan, add 0.5 teaspoons of salt and bring to a boil. Cook the rice for about 15-17 minutes. The rice should be soft, but not soft.
- Throw the rice onto a strainer and, after all the liquid has drained, transfer the rice to the pan with the vegetables.
- Stir all ingredients. Heat rice with vegetables over low heat for 2-3 minutes so that the rice absorbs all the flavors of vegetables.
Enjoy your meal!
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