Rice with vegetables and soy sauce
Rice with vegetables and soy sauce is an easy rice dish from Thailand. It’s great after a long day at work because it’s simple to make but nutritious as well. You can use whichever vegetables you prefer – we've chosen carrot, leek, onion, and zucchini, but you could also add broccoli, cauliflower, or mushrooms. Be creative and follow your own palette. Carrots contain many vitamins, including B, C, E, and K. They’re rich in fiber, magnesium, sodium, potassium, phosphorus, iron, copper, and zinc.
Silver rice with vegetables in soy sauce
The sauce is the key to this recipe. We mix in ginger, chili, garlic, cinnamon, lime, and garlic to create a spicy taste. Serve with silver rice – a wholemeal rice with a mild, nutty flavor. Many say silver rice is more nutritious than white rice thanks to the perishable fats in its bran and germ, which are removed in the preparation of white rice.
Seeking out new ideas for rice? Click here for the recipe for rendang.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
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1 cm piece ofginger
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¾ cupbrown rice
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1carrot
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1leek
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1onion
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½lime
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1 tbspsunflower oil
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½zucchini
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2 cloves ofgarlic
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1chilli pepper
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3 tbspsoy sauce or tamari
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2 tspagave syrup or maple syrup
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¼ tspcinnamon
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2 ½ tbspsesame seeds
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⅓ cupcashews
Instructions
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Cook the rice as indicated on the package.
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Cut the zucchini, mushrooms, and carrots into cubes and set aside. Grate the ginger and cut the chilli pepper into cubes or rings.
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Cut the onion into small pieces and fry for about five minutes with sunflower oil in a pan. Press the garlic and fry for two minutes.
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Add the sliced vegetables, ginger, and chilli pepper to the pan. Also add the soy sauce, agave syrup, cinnamon, and sesame seeds, and fry the vegetables over high heat for about eight minutes.
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Finally, squeeze the lime over the dish and serve the vegetables with rice, cashew nuts, and the remaining lime wedges.
