One of my favorite dishes in Asian restaurants, besides Ramen, is stir-fried rice with vegetables and soy sauce . This is added to the fact that lately I have been encouraged to add soy sauce to everything and I am crazy to see how it improves most dishes

This recipe was completely improvised, with the idea of taking advantage of what I had at home, so there is no step-by-step photo, but you won’t need it either.It’s a very easy recipe. It’s basically a toasted rice with the vegetables that were oxidizing: zucchini, aubergine, mushrooms and onion. All with the touch of flavor that a good soy sauce gives it.

Ingredients

1 cup of long rice
1 and 3/4 cups of water
Sliced mushrooms
1/2 zucchini
1 onion
1/3 eggplant
2 garlic
Olive oil
Soy sauce
Optional: salt (depending on the amount of salt in your soy sauce)

Step by step

  1. Peel the garlic and cut it in half.
  2. Peel and finely chop the onion. Set aside.
  3. Now, wash and cut the aubergine and zucchini into small cubes, and set aside on the other side.
  4. Put a splash of olive oil in a medium-large pot and Heat it over medium heat.
  5. When the oil is hot, add the garlic and lower the heat to low. Let it roast slowly.
  6. With the toasted garlic, add the onion and sauté until they turn golden.
  7. Later, add the courgette and aubergine and continue sautéing until they are turn tender.
  8. With the sauté ready, add a generous splash of soy sauce, which creates a sauce base and covers the lower part of the vegetables.
  9. Mix and sauté 2 minutes.
  10. Add the cup of rice and mix. Keep on low heat for 2 or 3 minutes, until the rice is lightly toasted. We will not stop stirring.
  11. Then, we add the cup and 3/4 of water, which will cover the rice. Stir.
  12. Keep over medium heat and let it cook, without stirring the rice.
  13. Little by little, the water will be consumed and the rice will be ready. If it is too hard for you, you can add a little more water (without stirring).
  14. With the water already consumed and the rice ready, we pour a drizzle of olive oil over the rice. Remember, without stirring.
  15. Keep the fire on for a few minutes so that it browns from below, but without burning the rice. If you want to check the condition of the bottom layer of the rice, you can lift a part, but be careful not to stir too much.
  16. And that’s it! Remember to serve it hot.
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