Preparation Time: 30 minutes Servings: 2 Complexity: Easy
Cooking rice with vegetables is always a great choice when you’re craving a simple yet delicious meal. In this recipe, we’re infusing our rice with vibrant, life-giving colors—green from broccoli, yellow from corn, and orange from carrots. We’re also adding a flavorful kick with ginger root, green onions, and scrambled eggs. The result is a versatile dish that’s perfect for any meal, including breakfast. Pair it with fish or meat, and you’ve got a show-stopping side dish.
Tips for Cooking Rice with Vegetables
1. Choose the Right Rice:Opt for long-grain rice for this dish, as it has a lower starch content, which ensures your rice will be perfectly fluffy and not sticky.
2. To Rinse or Not to Rinse:Typically, if you’re using rice with minimal starch, rinsing isn’t necessary. However, this is entirely up to your preference.
3. Vegetable Selection:Feel free to customize the vegetables to your taste. Cauliflower, Brussels sprouts, green peas (frozen is fine), baby carrots, celery root, or parsnips all make excellent additions. The key is to ensure the vegetables remain crisp during cooking.
4. Scrambled Eggs Done Right:For soft, tender scrambled eggs, cook them gently and avoid overcooking.
Need a refresher on how to cook rice perfectly? Check out our guide [here].
How to Cook Rice with Fried Vegetables and Scrambled Egg
Ingredients
- 100 g long-grain rice
- 2 eggs
- 200 g broccoli (fresh or frozen)
- 200 g corn (canned or frozen)
- 1 medium carrot
- 2-3 cm ginger root
- 1 tbsp sesame seeds
- 5 green onion stalks
- 25 g butter
- 2-3 tbsp sunflower oil
- Salt to taste
Step-by-Step Recipe for Rice with Vegetables and Egg
Step 1: Cook the RiceRinse 100 g of rice under running water until the water runs clear. Place the rice in a pot with 250 ml of water and bring to a boil over high heat. Add salt to taste, then reduce the heat to low. Cook the rice for 5-10 minutes, depending on the type of rice. Once done, remove from heat, cover, and let it sit for 20-30 minutes to absorb the remaining water.
Step 2: Prepare the Vegetables and Scramble the EggsIf using frozen vegetables, thaw them first. Dice one carrot into medium-sized cubes. Heat a pan with 2-3 tbsp of vegetable oil and sauté the carrot and 200 g of broccoli until they begin to brown.
Step 3: Add Corn and GingerAdd 200 g of canned or thawed frozen corn to the pan. Grate 2-3 cm of ginger root and mix it into the vegetables. Stir gently and sauté for an additional 1.5-2 minutes, ensuring the vegetables remain crisp. Transfer the cooked vegetables to a bowl.
Step 4: Cook the Scrambled EggsIn a separate pan, melt 25 g of butter. Crack 2 eggs into the pan and cook them over low heat, stirring constantly with a spatula until soft scrambled eggs form.
Step 5: Combine and SeasonAdd the scrambled eggs to the bowl of vegetables. Mix gently, then season with salt to taste.
Step 6: ServeTo serve, place the cooked rice on plates, then top with the vegetable and egg mixture. Sprinkle with 1 tbsp of sesame seeds and garnish with chopped green onions.
Cooking is easy!