An excellent one-dish meal that can easily be improvised to satisfy your tastes or utilized whatever vegetables might be on hand. Jasmine rice lays the foundation for an array of fresh vegetables all tossed with soy sauce to finish. This recipe is vegetar
INGREDIENTS (for 6 servings):
- 1 cup dry jasmine rice
- 3 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 5 green onions, chopped
- 1 (10 ounce) package shredded carrots
- 3 cups shredded cabbage
- 1 (8 ounce) can water chestnuts, drained
- 1/4 cup soy sauce, or to taste
- 1/4 cup water as needed
- chili sauce (optional)
In a medium saucepan, bring 2 cups of water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
Heat vegetable oil in a large skillet over medium heat. Cook garlic and rice in oil for about 2 minutes, stirring frequently to avoid burning the garlic. Add broccoli and cauliflower florets and cook, stirring occasionally, for 3 to 5 minutes. Toss green onions, carrots, cabbage, and water chestnuts into the pan, and cook another 5 minutes, or until vegetables are tender. Add additional water as needed to keep vegetables moist. Drizzle with soy sauce, and toss to coat.