It sounds like you’re interested in a detailed exploration of the recipe for “Rice With Vegetables” inspired by Edo Hana Hibachi and Sushi. Let’s delve into the specifics of this dish!
Recipe: Rice With Vegetables
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Recipe Category: Rice
Keywords: Japanese, Asian, Low Protein, Vegan, Low Cholesterol, Healthy, Kid Friendly, < 30 Mins, Easy
Nutritional Information (per serving):
- Calories: 370.9
- Fat Content: 0.7g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 51.1mg
- Carbohydrate Content: 82g
- Fiber Content: 2.6g
- Sugar Content: 2.5g
- Protein Content: 7g
Ingredients:
- 12 baby carrots
- 3 celery stalks
- 1/3 onion
- 2 cups rice
- 2 tablespoons soy sauce
- 2 tablespoons cooking oil
- Water (as needed)
Instructions:
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Prepare the Rice:
- Boil the rice according to package instructions until fully cooked. Set aside.
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Cook the Vegetables:
- Heat cooking oil in a wok or large skillet over medium-high heat.
- Add the baby carrots (whole or sliced), celery (sliced), and onion (chopped).
- Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes.
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Combine with Rice:
- Add the cooked rice to the wok with the vegetables.
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Seasoning:
- Quickly pour the soy sauce over the rice and vegetables, stirring continuously to ensure even distribution and to prevent sticking.
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Finish and Serve:
- Continue cooking for another 2-3 minutes, allowing the rice to absorb the flavors of the soy sauce.
- Once the rice is evenly coated and heated through, remove from heat.
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Enjoy!
- Serve hot as a delicious side dish or a light meal on its own.
Tips and Variations:
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Vegetable Substitutions: Feel free to swap or add other vegetables such as bell peppers, snap peas, or mushrooms to suit your taste.
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Protein Additions: For added protein, consider incorporating tofu cubes, edamame, or cooked shrimp/chicken alongside the vegetables.
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Flavor Enhancement: Enhance the dish with a sprinkle of sesame seeds, a drizzle of sesame oil, or a dash of crushed red pepper flakes for a bit of heat.
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
This recipe for Rice With Vegetables captures the essence of Japanese-inspired cuisine with its simplicity, healthfulness, and quick preparation time, making it perfect for busy weeknight dinners or as a flavorful addition to any meal. Enjoy experimenting with different vegetables and seasonings to personalize it to your liking!
