Name: Rice with Vegetables
Yield: 2 servings
Ingredients: 145 g basmati rice; 30 ml oil; 1 onion; 1 red pepper; 225 g cherry tomato; 2 egg; salt and pepper

Rice with Vegetables

Soft and fluffy basmati rice mixed with delicate pieces of green onion, all sautéed in oil to enhance the natural flavors of the vegetables.

Ingredients

Servings:

Ingredients

145 gbasmati rice
30 mloil
1 onion
1 red pepper
225 gcherry tomato
2 egg
salt and pepper

Nutritional Information

Per Serving (Approx.)

Calories

438 kcal

Protein

17 g

Fat

27 g

Carbohydrates

34 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Rinse the rice several times until it loses its starch. Repeat this process approximately 5 times to ensure it is clean.
Cook the rice for 12 minutes in boiling water. Make sure the water completely covers the rice.
Meanwhile, finely chop the onion and pepper. Ensure they are of uniform size to guarantee even cooking.
Heat the wok on high temperature. Sauté the chopped onion and pepper for 3 minutes, stirring often to prevent sticking.
Add the halved cherry tomatoes to the wok and let them cook for an additional 2 minutes, stirring gently to prevent them from disintegrating.
Pour the beaten eggs into the wok all at once and let them cook for 30 seconds. Then, stir quickly so the eggs distribute and set evenly with the vegetables.
Drain the boiled rice and immediately add it to the wok with the vegetables and eggs.
Stir continuously for 3 minutes to ensure the rice mixes well with the vegetables and eggs, and absorbs the flavors.
Season with salt and pepper to taste and serve immediately to maintain freshness and texture.

Recommendations & Tricks

Note: The measurements are for 2 servings, but if more servings are needed, increase the ingredients proportionally.
Note: Choose the vegetables you like best; zucchini, carrot, or pumpkin make fantastic substitutes. Any long grain rice, such as jasmine, also works well.
Ingredients for 2 people:
145 g of basmati rice
1 medium red bell pepper, diced
225 g of cherry tomatoes, halved
Rinse the rice under running water until the water runs clear, approximately 5 times, to remove excess starch and improve the final texture.
Cook the rice for 12 minutes in boiling water with a teaspoon of salt; then drain it and let it rest covered to finish steaming.
While the rice is cooking, finely chop a medium onion and dice the red bell pepper to ensure even cooking.
Heat the wok or a large pan over high temperature and add a tablespoon of olive oil. Sauté the chopped onion and bell pepper for 3 minutes, stirring constantly to prevent burning and until they are tender.