Vegetarian Chinese rice
- 4 cups rice
- 8 cups water
- 2 medium carrots cubed
- 1 cup green beans chopped
- 1 cup corn
- 1/2 medium yellow onion chopped
- 1 tbsp cooking oil see p. 9
- Soy sauce to taste
- 1 tbsp sesame oil
- Green onions for garnish
In a saucepan, bring the water to a boil. Add the rice, and reduce to
heat to medium. Cook for 15 minute (or more for brown rice) on lowmedium heat. Turn off heat, and add a lid on top so that the rice will
steam for 10 minutes. Keep the lid on until serving, without stirring the
rice.
Heat the cooking oil in a large pan over medium heat. Saute the onion
for several minutes until softened. Then add the carrot, corn and green
beans, as well as 1 tbsp water. Stir well and cover the pot. Let cook on
low-medium heat for about 10 minutes, stirring occasionally (add a
little more water if needed to avoid burning).
Stir the rice in the vegetables add the soy sauce and the sesame oil.
Toss well and cook on low heat for about 5 minutes.
Slice some green onions and garnish your dish.
