Stir-Fried Rice with Soy Sauce
A quick, savory vegetarian rice dish with bell peppers, carrots, ginger, garlic, and soy sauce—all cooked together in one pan for a fast weeknight meal.
- Time
- 25 min
- Serving
- 507 kcal
- Ingredients
- ≈ $1.13
- Protein
- 12 g
Ingredients
- 1 Long-grain ricepack 800 g ≈ $1.94 80 g
- 2 Bell peppers≈ $6.00 per kg 70 g
- 3 Carrots≈ $1.50 per kg 60 g
- 4 Green peas (frozen)pack 400 g ≈ $1.60 50 g
- 5 Canned sweet cornpack 340 g ≈ $1.00 50 g
- 6 Soy sauce 18 ml
- 7 Garlic≈ $10.00 per kg 4 g
- 8 Fresh ginger≈ $8.00 per kg 5 g
- 9 Sunflower oil 12 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, cover with water, and cook for 15 minutes until tender, then drain well in a colander.
Cube the bell2 pepper, julienne the carrot3, and finely mince the garlic7 and ginger.
Heat the oil in a large skillet, then sauté the carrot3 and bell2 pepper for 4–5 minutes until just softened.
Add the peas, corn, garlic7, and ginger, and cook for another 2 minutes.
Stir in the rice and soy sauce, heating through for 3–4 minutes until the rice is fluffy and evenly coated.
Tips
- Why it works
- Rinse the rice to remove starch, which makes the dish sticky instead of fluffy. Fry the ginger and garlic with the vegetables so they release their aroma instead of just dissolving in the sauce.
- Substitutions
- Instead of frozen peas, use canned (50 g, drained). Replace the soy sauce with 18 g of seaweed sauce. The taste will be saltier.
- Common mistakes
- If the rice stays raw, it was underfried: it will look shiny and won't separate when stirred. Overfrying makes it dry and tough.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in a pan for 3–4 minutes with 1 tbsp of water under a lid. Don't freeze, the rice turns crumbly.
- Serve with
- Serve with lemon wedges and fresh dill. Goes well with a simple cabbage salad or tea with noodles.
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