How to prepare white rice with carrots

How to make rice with vegetables


Fried Chinese rice with vegetables Preparation time 20 minutes Cooking time 15 minutes is enough for two people Degree of difficulty Easy cooking method Saute, boil and fry.

Ingredients Half a cup of each of: chopped green onions, carrots cut into small cubes, diced mushrooms, frozen and thawed peas . Two cups of boiled rice. A tablespoon of oyster sauce. Black pepper to taste-. Onion, cut into small cubes. Four eggs with a teaspoon of soy sauce. A little oil. An amount of soy sauce, to taste. 

How to prepare 

Heat a wok well, and put oil in it. Whisk the eggs with a spoonful of soy sauce, add the mixture to the pan, and move it quickly until you get small pieces of eggs, then remove the eggs from the pan, and set them aside. Add a little oil, carrots and onions to the pan, and stir them over a strong heat. Add peas and mushrooms with a little soy sauce, then add pre-boiled rice with a little oil and soy sauce, taking into account stirring the mixture until the vegetables are mixed with the rice. Add the eggs pieces, and stir them with the mixture well. Add green onions, a pinch of black pepper, then add the oyster sauce to the skillet. Stir all ingredients for one minute. Serve hot rice with vegetables. 

Rice with chicken and vegetables Preparation time is 15 minutes Cooking time 30-35 minutes is enough for 6-7 people Degree of difficulty Medium cooking method Sauté, boil and boil the ingredients 2 tablespoons of butter. Two cups of Egyptian short grain rice. Six pieces of chicken pins. Four cloves of crushed garlic. Three sticks of chopped green onions. Two tablespoons of oil. A cup of peas. A large carrot cut into very thin sticks. A century of chopped hot green peppers. A medium sized piece of: Sweet Red Pepper cut into small cubes, Sweet Yellow Pepper cut into small cubes, and Sweet Green Pepper cut into small cubes. Ten medium-sized mushrooms, cut into quarters. Two teaspoons of salt. Three cups of chicken broth. ¼ teaspoon of black pepper. Half a teaspoon of turmeric. A small spoon of oregano. Two tablespoons of chopped parsley to garnish. 

Preparation: 

Wash the rice more than once, then soak it in salted water for half an hour. Heat the oil and butter in a large, thick base saucepan, add chicken pieces, saute them in oil and butter until golden, then place the chicken in a side dish. Add onions, garlic, carrots, and all kinds of pepper to the saucepan, and saute the vegetables in the saucepan until soft. Add peas, mushrooms, pepper, salt, oregano, and turmeric, and re-cut the chicken, leaving the ingredients on a medium heat for ten minutes. Add the broth, leave it until it boils, then add the rice after filtering it, leave the mixture to boil for two minutes, then reduce the fire, and cover the pot, taking into account placing the separating iron under the pot, and leave it on a low heat for a period ranging from thirty to thirty five minutes until the rice is completely cooked . 

Gently stir the rice with a large fork. Pour the rice into a serving dish, garnish with parsley, and serve immediately. Rice with sausage and vegetables Preparation time 15 minutes Cooking time 35 minutes Degree of difficulty Easy cooking method Saute and boil the ingredients 1 cup and a quarter of cooked Egyptian rice. A small spoon of chili. Onion slices. Chopped yellow pepper. A teaspoon of olive oil. A kilo and a half of sausage. Chopped red pepper. One and a quarter cup of broth. A small spoon of paprika. Mixed vegetables. Salt and black pepper. Five tablespoons of tomato paste. Four cloves of minced garlic. A tablespoon of chopped parsley. 

Preparation: 

Put the oil and sausage in a large frying pan over a medium heat, and saute it for five minutes until it becomes brown in color, and remove it from the pan. Put the colored peppers and onions in the same pan, sauté the ingredients for five minutes, then add the garlic, salt, and pepper, and stir the ingredients for another minute. 

Remove the vegetables from the heat, set them aside, and place the tomato paste in place of the vegetables with three quarters of a cup of broth, and mix them well. Leave the mixture to boil for a minute, then add paprika and hot sauce. Add the cooked rice to the sauce with the sausage, the rest of the broth, and the vegetables, and mix all the ingredients well. Serve the dish hot after decorating it with parsley.

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