Stir-fry rice with broccoli, eggs and mushrooms
Miscellaneous / / December 31, 2020
Ordering food in a box at home is, of course, faster, but it is better to try making stir-fry rice yourself. It will be tastier and cheaper.
- Recipe author: Daria Polukarova
- After preparation, you will receive 2 servings
- Cooking time: 35 minutes
- Prep time: 20 minutes
- Total recipe preparation time: 55 minutes
Ingredients
- Onions 70 g
- Sweet pepper 50 g
- Champignons 90 g
- Broccoli 100 g
- Vegetable oil 2 tbsp. spoons
- Water 100 ml
- Salt 1 pinch
- Grated ginger root 1 tsp the spoon
- Garlic 2 cloves
- Boiled rice 2 cups
- Soy sauce 2 tbsp spoons
- Eggs 2 pieces
- Cilantro to taste
- Peanuts to taste
- Lemon or lime juice to taste
Cooking method
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Onions and peppers can be cut into thin half rings or small cubes. It is better to divide the mushrooms into plates, and disassemble the broccoli into small inflorescences.
The smaller the inflorescences, the faster the cabbage will be ready.
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Heat a couple tablespoons of oil in a wok and sauté the onions, peppers and broccoli. When the onions are lightly browned, add about half a glass of water and cover to steam the broccoli florets until tender. Add a small pinch of salt with water.
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When all excess moisture has evaporated and the broccoli becomes soft, add the mushrooms to the vegetables.
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After waiting for the mushrooms to be ready, you can add ginger and garlic to the wok, and after half a minute add rice. It will take another couple of minutes to heat up the rice, after which the dish can be seasoned with soy sauce.
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Now you have two options for the final touch: drive eggs into rice at once and, stirring constantly, bring until tender or fry the beaten egg omelet separately, roll up, cut and put on top rice.
If desired, cooked stir-fry rice with vegetables can be supplemented with herbs and chopped peanuts, and seasoned with lemon or lime juice before serving.
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