Chinese Vegetable Brown Rice

Know What you Eat - Green Onions, Scallions are actually baby onions picked before a large bulb has formed. Don't confuse them with spring onions, which have larger bulbs.

Cooking Time - 15-20 min

Preparation Time - 15 min

Serves - 4 to 6

Ingredients

Brown rice - 2 cups

Broccolli florets - 1 cup

Bell pepper(Red & Green) - half each

Carrots(big) - 2

Scallion - 1 bunch

Onion - 1

Water

Salt to taste

Soy sauce - 1 1/2 table spoon

Vinegar - 1 table spoon

Red chilly sauce - 1 table spoon (or to desired spiciness)

Oil - 2 table spoon + 1 tsp

Method

1) Soak rice in water for 30 mins.

2) Boil water in a pan(for each cup of rice I used 1 3/4 cups of water) add rice, 1 tsp oil, 1 tsp of salt and wait for few minutes for it to cook.

3) Watch carefully and once the rice is cooked, remove from stove and pour cold water and put in a colander for it to drain completely .

4) Make sure the rice is not overcooked and each grain is separate, if it is overcooked this dish will not come out properly.

5) Heat a pan add 2 table spoons of oil and stir fry on high Onion first for 2 mins, Carrot and Broccolli for 3 mins and Bell pepper for 1 minute.

6) Now add the chopped scallion soy sauce, vinegar and red chilly sauce and add the rice.

7) Combine gently so that the rice is coated with all the spices and switch off the stove.

8) Now taste the rice and if desired you can add some more salt and oil if you need more greasy rice.

Posted in: brown rice, chinese, chinese rice, diabetic friendly recipes, fried rice, gluten-free-maincourse, main course, rice, vegetable rice