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.