Name: One Pot Chinese Vegetable Rice
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 1 tbsp of mushroom sauce or oyster sauce if you are not vegan; 1 tbsp of light soya sauce; 1 tbsp of dark soy sauce; 1 tsp of brown sugar, agave nectar or maple syrup; 1 tbsp of toasted sesame oil; 2 cloves of minced garlic; 1 inch of fresh ginger, grated or 1 tsp of lazy ginger; 2 spring onions sliced (use the green part for garnish); 1 medium carrot finely diced; 4 mushrooms of your choice diced; 1 red, green or orange pepper diced; 1 pak choy or bok choy chopped; 2 tbsp of frozen peas or edamame beans; 1 peeled and finely chopped broccoli stalk (optional); 1 cup or 210 g of any short grain rice such as sushi, arborio or pudding rice. If you are using brown rice it will take longer to cook,; 1 cup of cold water; sesame seeds; sweet chilli sauce; sliced chillies; finely sliced spring onion greens; Kimchi; toasted cashews

Jump to the Recipe

This is a super easy recipe to cook. Everything is done in the rice cooker or a lidded pan. It is a great way to load your meal with vegetables.

It is also a good recipe to use up any vegetables left in the fridge. It is hearty and comforting. I add some pan-fried tofu on the side for added protein. Lunchtime, a bowl of this drizzled with some sweet chilli sauce is quick, filling and delicious.

The vegetables used are not set in stone, use the vegetables you prefer or have available. There are no expensive ingredients and everything is available in the supermarket.

There are quite a few additions you can serve with it to add extra health benefits such as kimchi, nuts or seeds.

You could cook the protein with the rice such as vegan chicken or beef pieces, quorn or texture vegetable protein. I prefer my tofu cooked separately.

This recipe is

Filling
Slightly salty
Savoury
Delicious
Quick
Economical

This is the first recipe I made in my rice cooker, and I loved it. I hope you do too.

Ingredients

Rice

For this recipe, you can choose either brown or white short-grain rice. Just remember to wash and rinse your rice until the water runs clear. Then, completely air dry it before adding it to the rice cooker.

Mushroom stir fry sauce

Make sure this is suitable for your dietary needs. I use one by Lee Kum Kee as it is vegan and gluten-free. This is a vegan replacement for oyster sauce.

Soy Sauces

The ingredients list both dark and light soy sauces. You can use one of them without spoiling the taste. Again, make sure they are vegan and gluten-free.

Toasted Sesame Oil

This is one of my favourite oils, it is not one to omit as it does add a wonderful flavour to the finished dish. I add 1/2 tbsp to 3/4 tbsp.

Sweet Component

You have a few options here including maple syrup, coconut sugar, soft brown sugar or agave syrup.

Garlic

You can choose fresh, frozen or lazy garlic here, You could add a little more if you want.

Ginger

The same as the garlic you can add fresh, frozen or from a jar.

Vegetables

It is entirely up to you which vegetables you use. It is a great way to incorporate lots of veggies into a meal. You could choose just a couple of vegetables. Beansprouts and bamboo shoots are also good. Any delicate vegetables such as frozen peas or edamame beans are best added towards the end of the cooking time. Just use what you love or have available.

Accompaniments

The rice dish does not contain any protein so I like to serve it with marinated tofu or tempeh. I also sprinkle on some sesame seeds, sliced spring onion greens or sometimes sliced chillies.

Recipe

One Pot Chinese Vegetable Rice

Author: theglutenfreeveganalchemist Cooking Method:Rice cooker Insta Pot Oven Cuisine:Asian Courses:Side Dish Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Available

Description

A delicious and flavoursome rice dish cooked in one pot. A rice cooker if not a pot.

Instructions for the Rice cooker or Instant Pot

Wash your rice thoroughly 3-4 times until the water runs clear and not cloudy. Drain well of excess water. While it is draining, prepare your vegetables.
Add the rice to the rice cooker, combine the sauce ingredients, add and stir it plus some salt.
Next, add all your vegetables except if you are using peas or edamame beans, close the lid and follow the cooking instructions for your rice cooker or Instant Pot for white rice.
Once it has finished cooking, turn off the appliance and leave for 5 minutes. Then, using a fork, fluff up your rice. Serve and enjoy.

Hob cooking

Add 1 tbsp of oil to a large lidded pan. When it is hot, add all the vegetables except the peas or edamame beans, as these need less cooking time. Cook on medium heat for a few minutes. Next, add your rice and stir through. Add 1.5 cups of water when you are using the hob method. Next, add the sauce ingredients and stir.
Place the lid on and cook on medium-low until the rice is tender and the liquid has been absorbed (approximately 25-30 minutes). If you are using frozen vegetables add them in the last 7-10 minutes. Once the rice is cooked remove it from the hob, leave it with the lid on for 5 minutes and then fluff it with a fork.

If you like this recipe, don’t forget to tag me on my Facebook page https://www.facebook.com/thegfveganalchemist or my Instagram theglutenfreeveganalchemist. I love seeing your versions of my recipes. Or I would love to hear your comments.

One Pot Savoury Rice

Ingredients