Ingredients
Scale
- 250 g Rice (e.g., Jasmine or Basmati)
- 2 EL Sesame oil
- 1 Onion, finely chopped
- 2 Garlic cloves, chopped
- 1 piece Ginger (approx. 2 cm), grated
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 200 g Broccoli, cut into florets
- 100 g Carrots, cut into fine strips
- 100 g Peas (fresh or frozen)
- 3 EL Soy sauce (or Tamari for a gluten-free option)
- 2 EL Mirin substitute (e.g., a mixture of water and honey)
- 1 EL Roasted sesame seeds
- Fresh coriander or spring onions for garnish
Instructions
- Rinse the rice thoroughly under cold water to remove excess starch. Cook the rice according to package instructions in a pot with water and a pinch of salt. Let it rest for a few minutes after cooking.
- While the rice is cooking, chop the vegetables into even pieces to ensure they cook evenly.
- Heat the sesame oil in a wok or large pan over medium heat. Add the onion, garlic, and ginger, and sauté for about 2-3 minutes until the onion is translucent.
- Add the bell pepper, zucchini, broccoli, and carrots to the wok. Stir-fry the vegetables for about 5-7 minutes until they are soft but still crisp. Add the peas just before the end of cooking.
- Pour the soy sauce and mirin substitute over the vegetables and mix well. Let it simmer for another 2 minutes to allow the flavors to meld.
- Add the cooked rice to the wok and mix everything thoroughly until the rice is evenly combined with the vegetables and seasonings. Taste and add more soy sauce if needed.
- Remove the wok from heat and sprinkle the roasted sesame seeds on top. Garnish the dish with fresh coriander or spring onions as desired.
- Prep Time: 75 minutes
- Cook Time: 90 minutes
- Category: Hauptgericht
- Cuisine: Asiatisch
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg