Vegan Shanghai Vegetable Rice: One Pot Wonder!
Missing the taste of home! This vegan Shanghai vegetable rice can create the delicious flavors of memory without meat. It's simple, quick, and nutritious, so give it a try! Even if you're not a vegetarian, having a meal without meat occasionally is better for both your body and the planet!
Autor
vegan_xiaohua
Instrucciones
Rinse the rice and soak for 30 minutes.
💡 Tip: Soaking the rice makes it more fragrant and sticky when cooked.
Aprox. 30 min
After soaking, dice the shiitake mushrooms, peel and dice the carrot, and wash and chop the baby bok choy.
💡 Tip: Drain the baby bok choy to avoid excess water when stir-frying.
Pour vegetable oil into the pan, heat it, then add the diced shiitake mushrooms and diced carrot, stir-frying until fragrant.
💡 Tip: Keep the heat moderate to avoid burning.
Add the baby bok choy and edamame, continue stir-frying until the bok choy is tender.
Add light soy sauce, dark soy sauce, and granulated sugar for seasoning, and stir well.
💡 Tip: Adjust the amount of seasoning according to personal taste.
Transfer the stir-fried vegetables to a rice cooker, add the soaked rice, and add an appropriate amount of water (slightly less than usual for cooking rice).
💡 Tip: The water level should cover the rice by about one knuckle's height.
Press the cook button, and once the rice cooker switches to keep warm, let it sit for 10 minutes.
Open the rice cooker, use a rice paddle to mix the vegetable rice, and add salt to taste.