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Rice with vegetables and egg

Rice with vegetables and egg

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Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Rice with vegetables and egg:

Heat a wok and fry the diced carrot in oil over a high heat, then add the ginger and the previously thawed peas. Boil the rice in the soup for 15 minutes covered with aluminum foil and lid and after 15 minutes take the lid and leave for another 10 minutes with the foil. Add the boiled rice over the vegetables and cook with soy sauce and spices. Fry the eggs in rags and add them to the prepared rice at the end. Serve with soy sauce.

Rice with Mexican vegetables simple recipe with butter or fasting

Rice with Mexican vegetables simple recipe with butter or fasting. How to make rice garnish with a mixture of frozen (bagged) or fresh vegetables? Rice vegetable recipe. Recipes for vegetable and rice garnishes. Fasting or vegan recipes.

Everyone knows how to make a simple rice garnish with Mexican vegetables, right? Well, not all of them manage to give it a pleasant taste and a fine texture. Often the rice comes out bland, watery or sticky, the vegetables are washed and chopped & # 8211 far too cooked.

In the following I will show you how I prepare this rice with Mexican vegetables (frozen or fresh) so that it has good taste and beautiful appearance. That is, the rice should remain "grain by grain", the vegetables should retain their natural color and their texture should be "al dente" (slightly crunchy).

This kind of vegetable garnish with rice goes well with grilled meats in the pan, oven or grill, but also with fish or seafood. If we exclude butter from the recipe then we are talking about a main kind of post or a vegan dish.

In supermarkets there are bags with a mix of frozen Mexican vegetables containing corn grains, peas, carrots, green bean pods and large boiled bean pods, red pepper cubes and yellow pepper strips. They cook quickly and very easily but the mixture itself is bland and we will have to add some flavors. I'm talking about onions and garlic as well as salt, pepper and even a pinch of hot chili flakes (hot peppers) as well as a spicy sauce like Tabasco, Sriracha or similar (hot chili sauce). I talked about sauteed Mexican vegetables in another recipe & # 8211 see here.

Basically we make a sautéed vegetable in the pan which we mix at the end with a simple rice boiled in salted water & # 8230 Simple as hello! The rice would be good to have one with a long (sharp) grain, but it is not an end of the country if we have one with a round grain at hand. The latter has more starch and, by boiling, will become sticky. No baths because we'll rinse it anyway before putting it over the vegetables. In this recipe you can also use pre-drilled bags with parboiled rice which you prepare according to the instructions on the package.

If we choose fresh vegetables then we can make a mix as we showed in this recipe & # 8211 see here.

From the quantities below it results approx. 4 servings of rice with Mexican vegetables.

Rice with vegetables and beef

300 g of rice
Onions 1 pc
Carrot 1 pc
Green bell peppers 1/2 pc
Yellow bell peppers 1/2 piece
Red bell peppers 1/2 piece
Vegetable soup 1 liter
Beef steak 200 g
Salt and pepper
4 tablespoons soy sauce
Olive oil
Lemon juice 2 tbsp
Grated peel of 1 lemon
Garlic 2-3 cloves
Fresh parsley 1 bunch
Parmesan race


Cook the onion for 2-3 minutes.

Add the carrot, green bell pepper, yellow bell pepper and finely chopped red bell pepper and cook for another 2-3 minutes.

Add the rice. Cook for 1 minute and add the vegetable broth.

Boil the rice according to the instructions on the package.

Cook the beef tenderloin for a few minutes on the stove or in the pan with salt and pepper.

Cut the apricot into small pieces and add it over the cooked rice.

In a small bowl, mix 2 tablespoons of olive oil with the soy sauce, lemon juice, lemon peel and crushed garlic. Add over rice and stir. Add the parsley and mix.

Rice pasta with many vegetables & # 8211 an Asian style recipe

You can prepare these very simple rice pasta during the week, for dinner. They are consistent and combine with a lot of vegetables, resulting in a nutritious and filling meal.

This recipe is a winner for a quick dinner after a busy day of work. It is very nutritious, it is prepared very quickly and you can serve it with a garnish of broccoli or green beans.

Ingredients for rice pasta with many vegetables:

200 grams of rice pasta

3 cloves crushed garlic

1-2 finely chopped hot peppers

150 grams of sliced ​​mushrooms

2 tablespoons chopped green onions

A sliced ​​julienne red pepper

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon coconut sugar

Fried toast for decoration

Method of preparation:

Cook the pasta according to the instructions on the package. Drain and rinse in cold water so that it does not stick.

Fry onions, garlic and hot peppers. Then add the mushrooms, green onions, red peppers and cook for 4-5 minutes.

Add the rice pasta over the vegetable mixture and wrap everything with the soy sauce, rice vinegar and coconut sugar. Cook all the ingredients together for another minute.

Serve with finely chopped green onions and sesame seeds sprinkled on top.

Boil the rice according to the instructions on the package.
If you are not making rice in a bag, boil 100 g of rice in boiling salted water. You don't have to boil it too much, let the grain be a little hard. Allow to cool.
Prepare a salad dressing from a lemon, a few tablespoons of olive oil, preferably extra virgin and flavored with salt and pepper.
Slice the olives if they are whole.
Peel a squash, grate it and squeeze the juice.
The celery stalk is cleaned of string and cut into small pieces.
Put the rice, grated carrot, celery and olives in a bowl.
Stir then pour in the salad dressing.
Mix well.
It can be served immediately or left in the fridge for 30 minutes.

Try it yourself rice salad with vegetables and olives.
Good appetite!

Video: #short. egg rice. எக ரஸ (June 2022).


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