Cooking simple rice for a side dish is boring and not original, to say the least. Agree, sometimes you want to add bright colors even to a simple dish. Therefore, we will prepare today as rice with vegetables in a pan... It looks bright, impressive, beautiful, and the taste is simply amazing! It can also be served as a separate dish. Perfect for those who are fasting.

Preparation

Let's start with vegetables. peel, rinse with water and cut into large cubes. Wash the carrots from dirt, peel them, rinse them again with water and cut them into small cubes. Peel half of the sweet, red or green bell pepper from the stalk and seeds, rinse with water and also cut into small cubes.

I have a deep frying pan with a thick bottom and a lid, it is very convenient in it to stew or cook such side dishes. Preheat a frying pan, pour odorless vegetable oil into it, warm it up a little more and put everything in it. We will simmer them for five to seven minutes, stirring occasionally and adding a little salt.

While the vegetables are stewing, prepare the rice and boiling water. Put the kettle on, you need hot water. I took long grain parboiled rice. I just like this one more, but you can take any other to your taste. We will rinse with cold water until the water is clear.

The vegetables are almost ready, add a teaspoon of turmeric to them and mix thoroughly. Prepared carefully, without stirring, distribute over the entire surface of the vegetables. We take a spoon and pour boiling water into the frying pan in a thin stream over the spoon, the water should cover the rice to a height of the thickness of a finger. Salt a little, cover with a lid, let it boil and reduce the heat.

The rice took all the water, boiled it and soaked in the aromas of vegetables and seasoning. gave the rice a beautiful golden color and great flavor. Mix the rice with vegetables in a pan, spreading the vegetables evenly over the entire surface of the rice. Serve as a side dish to any dish or as an independent dish. I have it perfectly suited for. Enjoy your meal!

I like this dish because it is very simple. Both to taste and in preparation. Rice is being cooked with vegetables in a pan, which at first glance may seem strange. But if you try this cooking method once, you will understand all its charm. The rice is crumbly and the vegetables are tender. It is very difficult to achieve this in a saucepan.

Ingredients:

- long grain rice - 1/2 tbsp.;
- carrots (medium) - 1 pc .;
- small onion - 1 pc .;
- odorless vegetable oil - 1 tbsp. l .;
- purified water - 1 tbsp.;
- salt - a pinch (to taste);
- turmeric, saffron, dried garlic, cumin - a small pinch or ready-made seasoning for pilaf.

Recipe with photo step by step:

1. So, how to cook rice with vegetables in a frying pan? Prepare your vegetables first. By the way, in addition to carrots and onions, you can use green peas (if frozen, add them without defrosting), green beans, bell peppers, stalked celery and other favorite vegetables. But back to our recipe. Peel the carrots thinly. Cut it into thin strips. You can grate it on a coarse grater, but I like it when pieces of bright orange vegetable can be felt in the rice.

And also very tasty and crumbly rice is obtained in a slow cooker. You can also find out about that on our website, by the link.

2. Peel the onion and chop finely.




3. On a small amount of vegetable oil over medium heat, fry the onion for 1-2 minutes, stirring occasionally. Then add carrot strips to the skillet. Stir and cook until golden brown. Just do not overcook, otherwise the finished rice will have an unpleasant aftertaste.




4. Add rice. Rinse it well before adding it to the pan, changing the water several times.






5. Toss with vegetables to coat each rice with oil. Reduce heat and heat. Precisely heat, not fry, 1-2 minutes.




6. Then add a glass of boiling water to the pan. The water should be hot and should be about twice the volume of rice. Then the dish will be able to cook well, but at the same time it will remain crumbly and not like porridge. Season with salt and spice to taste. It is very convenient to use a seasoning for pilaf. But this is not for everybody. Now cover with a lid. The smallest fire is needed. Cook rice with carrots and onions for about 20 minutes. Do not remove the roof during cooking! If you have a transparent lid on the pan, it will be convenient to observe the preparation of the dish. Once all the water has boiled away, you can say that the rice is ready. If you overdo it, it will burn to the bottom. If you turn off the stove earlier, the cereal will be hard, not cooked. When the dish is cooked, do not rush to remove the lid - let it sweat for another 5-7 minutes. If it so happens that the rice is boiled, but there is some water left, cover the pan with a clean waffle towel. It will absorb some of the steam, and the dish will be drier.




Serve with meat or fish dishes.
And we also invite you to see. To always have interesting and successful recipes at hand.
Enjoy your meal!

A fragrant dish with Asian flavors - fried rice cooked with vegetables, chicken, mushrooms at home.

Unusually delicious recipe, fried rice with vegetables, very easy to prepare. Rice goes very well with many ingredients and any meat and is easily digestible. A fragrant and satisfying side dish.

• Rice 1 glass
• 2 cups water
• Carrots 1 pc.
• Bulb onion 1 pc.
• Tomato paste 1 tbsp
• Canned peas 100 gr
• Canned corn 100 gr
• Salt to taste
• Spices to taste
• Vegetable oil 50-100 ml.

Rice must be washed until the water is completely clear. Pour rice into a hot frying pan with sunflower oil.

Sprinkle generously with seasonings and herbs (10 vegetables, paprika, pepper, coriander, basil, origano, parsley, dill), so that it tastes a little more seasoned than we would like, the rice will absorb a lot. Fry for 5 minutes.

When the rice has acquired a golden color, add vegetables and tomato paste. Fry for another 5 minutes, pour 2 tbsp. water, add some more salt and fry over medium heat, without covering, stirring occasionally, wait until there is almost no liquid left.

When the liquid has evaporated, cover with a lid for a couple of minutes.

Spread hot on a plate and serve. Enjoy your meal. Cook with love!

Recipe 2: fried rice with chicken and vegetables

Chicken fried rice is a common dish in East Asian and especially Chinese cuisine. Fried rice is the main ingredient in these cuisines. For example, in Uzbek cuisine, a dish of fried rice is served with pilaf. Today I will tell you how to cook Chinese fried rice or, another name for this dish, is fried rice with chicken.

Chicken fried rice is easy to prepare and does not require any special ingredients. All you need for cooking can be found in almost any home - chicken pieces, rice, eggs, and any frozen or fresh vegetables.

• 4 tbsp. Round grain cooked rice
• 3 pcs. Chicken fillet
• 1 pack. Green peas, frozen or fresh
• 1 pack. Frozen or fresh carrots
• 1 PC. Bulb
• 2 pcs. Garlic cloves
• 3 pcs. Egg
• ¼ Art. Soy sauce
• Vegetable oil
• Salt pepper

Separate the chicken from the bones and cut it into small pieces. Season them with salt and pepper.

The next step is to heat 2 - 3 cups of vegetable or olive oil over medium heat ...

And put the sliced \u200b\u200bchicken pieces in a skillet. Fry until tender - this process should not take long - after which we transfer the chicken to a separate plate.

It is best to cover the chicken in a plate with a lid so that it does not have time to cool down to room temperature.

We have prepared the meat, now we will deal with vegetables. Finely dice the onion and garlic.

We take out a package of frozen carrots and peas from the freezer.

Add a tablespoon of butter to the same pan where the chicken was cooked ...

And we spread all the prepared vegetables except garlic. Fry, stirring constantly, for two to three minutes, or until they are tender.

A minute after we started to fry vegetables, add chopped garlic to the pan.

We have a couple of minutes to beat the eggs. Which is what we do.

We clean a small circle in the center of the pan, moving the vegetables closer to the edge of the dish, and pour the beaten eggs into the center.

Now add some more oil to the pan and mix vegetables with eggs until a homogeneous mass is formed. The amount of oil to add is up to you, depending on whether you like fatty foods or not.

Put the cooled cooked rice in a skillet ...

And after him we send chicken to vegetables.

It remains to add a quarter cup of soy sauce to the pan, mix everything thoroughly and fry, stirring until the rice acquires a beautiful golden hue.

A delicious dinner is ready! Chicken fried rice can be eaten as a separate dish, or you can season with mushroom sauce. Enjoy your meal!

Recipe 3: fried rice with vegetables and egg

Rice with vegetables and eggs is prepared very simply and quickly, but it turns out delicious, satisfying and unusually healthy. After all, classic white rice, after peeling from the shells, loses most of the valuable substances contained in it, therefore the addition of various other vegetables to it returns and multiplies its beneficial properties. In addition, such a side dish is unlikely to seem boring to anyone, especially since vegetables, herbs and aromatic spices can be selected and combined to your taste.

Try this simple recipe for Spicy Fried Rice with Vegetables, it's a great idea for an original and healthy side dish that everyone, without exception, will love!

• 1 tbsp. long grain rice
• 1 leek
• 1 medium carrot
• 1 small bell pepper
• 10 g ginger root (3 cm piece)
• 2 eggs
• 100 ml soy sauce
• 40 ml vegetable oil
• salt pepper

In order to cook rice with vegetables and an egg, boil the rice first. To do this, pour a glass of rice into a saucepan with two glasses of boiling water and cook it for 5 minutes less than indicated on the package, and then put it in a colander.

For this dish, only long-grain rice should be used, since round rice contains a lot of starch, as a result of which it is very boiled, sticks together and turns into porridge. In addition, when choosing this product, it is advisable to give preference to parboiled rice, since it retains more vitamins and other useful substances.

While the rice is cooking, let's prepare various vegetables. Cut the white leek stalk into thin rings.

Peel and grate the carrots on a coarse grater or a Korean carrot grater.

Peel the bell pepper from seeds and partitions and cut into small cubes.

Peel the ginger root and cut into very thin strips.

The aroma of ginger gives the fried rice a distinct oriental flavor. However, if you want a more relaxed and traditional flavor, you can skip this ingredient.

Heat the oil in a large skillet, add all prepared vegetables and fry them over medium heat for 6 to 8 minutes.

Advice! If you are the proud owner of a wok, cook rice with vegetables and an egg in it. After all, this frying pan is specially designed for cooking oriental dishes.

Add rice and soy sauce to vegetables, mix thoroughly and cook for another 3 minutes.

In the last step of cooking, add the raw eggs and immediately stir them vigorously into the dish. Cook with continuous stirring for 2 minutes, until the eggs “grab” and evenly spread over the whole rice. You should definitely try the dish with salt, as soy sauce contains a lot of salt, and if necessary, salt and pepper.

Rice with vegetables and eggs can be served as an independent vegetarian dish, as well as as a side dish for meat, chicken or fish. Enjoy your meal!

Recipe 4: Chinese fried rice with vegetables

Chinese fried rice with chicken, vegetables and egg is a common dish in China (and in Thailand too, so you can call this dish and “Thai rice” :)), very tasty and easy to prepare. Rice is my favorite cereal. One of the few. Very healthy, very tasty and will certainly complement many dishes as a side dish. Or as one of the ingredients, as in the case of the dish I will now talk about. This is a Thai dish, hearty and tasty even on the second day, so you can cook a large amount at once. So, I'm starting to tell you how to cook fried rice with chicken, vegetables and an egg in Chinese.

• chicken fillet - 250-300 gr
• rice - 300 gr (superbasmati, white)
• green peas - 200 gr (frozen, can be replaced with asparagus beans)
• onions - green - 1 bunch
• carrots - 2 large pieces
• garlic - 2 pieces
• egg - 2 pieces
• fish sauce - 2 tbsp
• soy sauce - 4 tablespoons
• vegetable oil - sesame - 1 tablespoon (optional)
• vegetable oil - corn (for frying)
• sea \u200b\u200bsalt
• black pepper

First of all, cook rice. How to do this, I already told you here, so let's move on. At this time, as always, we prepare vegetables: wash and clean well.

Cut the carrots into very thin strips. This can be easily done with a vegetable peeler. Cut thin strips of carrots, layer by layer, and then cut with a regular knife into thin strips 3 cm long (or whatever you like). To make small "ribbons".

Preheat the pan, preferably using a wok pan. Pour in vegetable oil, or you can also add a few drops of sesame seeds for flavor, and put the carrots. Fry for 5 minutes, stirring all the time. In the meantime, cut the chicken breast into 2-3 cm long cubes.

We also put the meat in the wok.

We fry for another 5 minutes, stirring the ingredients, so that the chicken is fried on all sides.

Take the garlic and garlic press and squeeze it into the pan.

Take frozen green peas and pour into the pan.

Mix well, cover with a lid and simmer over low heat for 4 minutes until the peas defrost, then open the lid, increase the heat and evaporate the rest of the water from the peas. You need to get fried vegetables, not stews.

Now add all the necessary spices: black pepper, a little soy sauce, fish sauce (it is used INSTEAD of salt, it is very salty, do not forget about it). We take out the green onions, finely chop.

An important part that Chinese fried rice won't be without is fried eggs. We take 2 eggs, move the mixture of meat and vegetables aside so that half of the pan becomes free, and break the eggs there. Stir constantly so that the egg is fried in pieces and evenly, like in scrambled eggs. Or we use another frying pan for this.

Then add eggs and green onions to the rest of the ingredients and mix all the ingredients again. Rice with fried onions is a great combination.

Now the final step is to pour the basmati rice into the pan.

Mix everything again thoroughly and pour, if necessary, a little more soy sauce so that it is absorbed into the rice. Fry over high heat, yes, stirring constantly, for about 3 minutes and turn off the heat - you can eat.

It may seem that fried rice with chicken, vegetables and an egg in Chinese is quite difficult and time-consuming to cook, but, in fact, this is not so. You will need about 30 minutes and a little care. It will turn out quickly, tasty and unusual.

Recipe 5: Thai fried rice with vegetables

Thai fried rice with vegetables and mushrooms can be either a side dish for a main dish, for example, chicken or meat, or as an independent dish for lunch or dinner, a very hearty and tasty reminder of Thai cuisine. Thai cuisine is famous, first of all, for Tom Yam soup, papaya salad, dishes with the addition of coconut milk, fish and soy sauce, lemon grass ...

Rice in general is a national dish not only from Thais, as you know, Thai cuisine has borrowed a lot from Chinese and Indian cuisines, but a distinctive feature of Thai dishes is a harmonious combination of spicy, sour, sweet and salty tastes. Usually all dishes are fried in a wok, so fried rice with mushrooms and vegetables can be called the simplest and most acceptable for us.

• long grain rice mixed with wild 300 gr.
• mushrooms 300 gr.
• carrot
• onion
• garlic 3 cloves
• corn 3 tbsp
• green peas 3 tbsp
• butter 2 tbsp.
• soy sauce 3 tbsp
• lime 1 pc.

Cook the food, it is better to boil the mushrooms for 5-7 minutes.

Cut the carrots, onions and mushrooms into small cubes

Boil rice until half cooked.

Fry the garlic and onions in a skillet.

Add mushrooms and fry, stirring occasionally, for another 5-7 minutes.

Pour in 3 tbsp. soy sauce, try adding salt if necessary.

In a deep frying pan, fry the cooked rice in butter, add the soy-mushroom dressing.

Add corn and green peas.

Fry rice with vegetables for another 7-10 minutes, pour at the end with the juice of half a lime.

To make rice in portions and serve nicely to the table, put it in a bowl, tamping it with a spoon.

Serve with tomatoes, garnished with lime.

Enjoy your meal!

Recipe 6: fried rice with shrimps and vegetables

This dish is very popular in Thailand. The main rule is to use “yesterday's” rice when cooking, that is, cooked and laid in the refrigerator, thanks to which the rice remains crumbly in the finished dish.

• 200 g rice;
• 20 g sesame seeds;
• 1 pc onion;
• green onions - 1 bunch;
• 200 g shrimp;
• 2 pcs bell pepper;
• 100 g green peas;
• 3 eggs;
• garlic - 3 cloves;
• sous teriyaki (optional);
• soy sauce, pepper, salt - to taste.

If you have yesterday's rice, great, if not, you need to boil the rice until tender. I cook without adding salt, because then we will add soy sauce and the dish will be quite salty. At the same time, dry the sesame seeds until golden brown in a frying pan:

Preparing shrimp. To do this, we take store-bought, already boiled shrimps, but I just got used to boiling them, blanching in boiling water. Just put it in boiling water for 1-2 minutes.

We clean the shrimp. If we want to decorate, it is better to leave a couple of pieces with tails. To add a fragrant taste, you can fry them in garlic olive oil, just heat the olive oil in a frying pan, add garlic and shrimp. Fry for 3-4 minutes.

We prepare vegetables for the dish:

Then, in a separate frying pan, heat a little olive (if not, you can replace it with an ordinary one, but vegetable one), beat the egg (like an omelet), pour it into the pan. Wait a few minutes for it to grab, and then cut it into pieces with a spatula. Add prepared vegetables to the mixture and fry everything for 2-3 minutes.

After that, add shrimp to this mixture, they can be cut into pieces, so they will seem larger, and remember, we will leave 2-3 pieces to decorate the dish, add rice, garlic (about 2 cloves), fry for 5 minutes, but if begins to burn, it is better to add soy sauce immediately. Add the sauce to taste, as for me there is no need to add salt to the dish and sprinkle the finished dish with sesame seeds, finely chopped green onions and you can pour with teriyaki sauce.

Recipe 7: fried rice with mushrooms and vegetables

As shown, such fried rice can be served both as a side dish and as a main vegetarian dish. The rice for this dish must be cooked without salt. By the way, this is a great option for recycling yesterday's rice if you haven't calculated and cooked too much of it.

• cup (250 ml each) pre-cooked and chilled long rice 2.5 pcs.
• red bell pepper 1 pc.
• champignons 100 grams
• small chili pepper 1 pc.
• small red onion 1 pc.
• garlic 3 cloves
• a large handful of basil leaves
• 3 tbsp soy sauce (if available - 1 tablespoon fish sauce and 2 tablespoons soy)

Cut sweet peppers into thin strips, mushrooms and onions into thin slices. Chop the garlic and chili finely. Heat vegetable oil in a frying pan and put garlic and pepper in it. Fry for 30 seconds.

Add chopped vegetables to the pan, fry until half cooked.

Then put the rice in the pan and stir so that the oil envelops each rice. Add soy sauce to the rice and fry, stirring occasionally, until the vegetables are ready. Finely chop the basil and add to the pan.

We warm up for 1 minute and turn off.

Recipe 8: Chow Fan Fried Rice (Step by Step Photos)

Fried rice under various names is widespread throughout Asia, of course, differing from place to place both in composition and in the method of preparation. Only one thing remains unchanged: rice and an egg ... It turns out that you can get a new dish by frying the remains of yesterday's rice, driving in an egg and seasoning with soy sauce. Cheap, tasty and fast, but what else do you need?

• Rice (pre-cooked)
• Garlic - 1 clove
• Bulgarian pepper - 1 pc.
• Hot pepper - 1 pc.
• Bulb onions - 1 pc.
• Egg - 1-2 pcs.
• Eggplant - 1 pc.
• Champignons - 2 pcs.
• Oyster sauce - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil
• Green onions (for serving)

Rice is needed, ideally, yesterday's or, at least, rested after cooking for a couple of hours to dry out from excess moisture. Freshly cooked rice will make porridge.

Chop the garlic finely, chop the hot pepper and set aside. Cut the vegetables and put them in another bowl. We prepare everything in advance, because there will be no time later (the fire burns, everything burns). Combine a tablespoon of oyster sauce and two tablespoons of soy. Beat one or two eggs.

Preheat a frying pan on maximum heat or, for those who are lucky, a wok. Put a couple of tablespoons of sesame oil there and heat it to a slight haze. Throw in the garlic and hot pepper. More carefully, the garlic burns instantly, so a couple of sweeps with a spatula to mix and add the vegetables. Stir constantly, fry for a few minutes, so that the vegetables are fried, but remain crispy. Move them halfway down the pan and pour out the eggs.

Immediately, until the top of the eggs is grabbed, add the rice and mix everything. Pour the sauce and stir-stir-stir. In general, "stir" is the key word when cooking in a wok, the walls of the wok are thin, the fire is big and if you gape, then everything burns out in an absolutely excellent way. Cook for another 5 minutes, add a couple of tablespoons of sesame oil for flavor and can be served sprinkled with coarsely chopped green onions.

If you use rice as a main dish, then you can add the meat component without any problems.

Recipe 9: Chinese Zucchini Fried Rice

Chinese fried rice is a non-standard side dish for a Slavic person, but nevertheless very tasty! This is what makes it more and more popular in our country, and indeed around the world.

By the way, you can cook such a dish from the remains of boiled rice that you could have made the day before. Only here the cereal should be well cooled in this case, it is desirable that it stand for a while in the refrigerator.

All in all, we are sure that you will like Chinese fried rice and may even become your favorite side dish! Therefore, take this photo recipe for yourself!

• polished round grain rice - 300 gr
• zucchini - 200 gr
• green onion - 50 gr
• carrots - 1 pc
• chili pepper - 1 pc
• grated ginger root - ½ tsp.
• garlic - 2 cloves
• shiitake - 6 pieces
• soy sauce - 4 tablespoons
• sesame oil 0.4 cups
• egg - 1 piece

The first thing we will do with you is cook rice. Only we will not salt it, because in the future we will have to use soy sauce, which will add salinity to the finished dish!

When the rice is ready, we will cool it down and send it to cool in the refrigerator.

Now let's take care of vegetables: cut mushrooms into thin slices, carrots into strips, chili into small rings.

At this stage, we will cut the zucchini into cubes and chop the onion and garlic as small as possible.

Peel the fresh ginger root and rub it on a medium-sized grater.

Now we just have to chop the green onion.

Heat a wok or deep frying pan over high heat and pour in a quarter of a glass of sesame oil. Then we fry the garlic, grated ginger and chili in it for one minute.

Then we send the carrots to the wok and fry all its contents for one minute. Then add mushrooms and zucchini there. Stir all the contents constantly!

Since sesame oil burns rather quickly, we remind you once again that you need to stir the contents of the pan all the time!

Now we send boiled and chilled rice to vegetables and fry it for just a couple of minutes so that it does not turn into an overcooked something.

Beat the egg into a bowl and add a little soy sauce to it. Beat them well with a whisk and quickly send them to the wok. After the rice with vegetables, you need to mix well.

Now we remove the dish from the heat. Quickly put the Chinese fried rice on the plates, sprinkle it with a green onion and serve it to the table.

Rice with vegetables is cooked in a frying pan according to the pilaf principle. The recipe is as easy as shelling pears: fry vegetables with spices, pour in rice, pour in water, cover the pan and bring to readiness. It turns out to be a wonderful side dish and a delicious self-sufficient dish. By changing the vegetable set, according to this recipe, you can cook rice in a variety of variations and different fillings. Just do not skimp on oil and spices, and it will always turn out crumbly, very tasty and aromatic. As for the choice of cereals, it is not necessary to take the noble basmati or jasmine, if you follow the cooking technology, any rice will do, except chopped.

Be sure to add spices to the recipe for rice with vegetables cooked in a pan. The choice is huge: all types of hot and sweet peppers, curries, bright turmeric, spicy ginger, aromatic Provencal herbs - choose to your taste.

Ingredients:

• dry rice - 1 cup;
• carrots - 1 pc;
• small eggplant - 1 pc;
• zucchini - 100-120 gr;
• bell peppers - 2 pcs;
• tomatoes - 3-4 pcs;
• garlic - 2-3 cloves;
• hot chilli peppers - 2-3 rings (optional);
• green peas (fresh or frozen) - 0.5 cups;
• sunflower oil - 4 tbsp. l;
• chili or sweet paprika - 1 tsp;
• turmeric - 0.5 tsp;
• black pepper - 0.5 tsp;
• coriander, cumin - 0.5 tsp each;
• salt to taste;
• water - 2 glasses;
• cilantro greens, parsley - a few twigs.

How to cook delicious rice with stewed vegetables in a frying pan. Recipe

First, let's prepare the vegetables. It is better to select the composition according to the season - in the summer everything that is on the shelves goes into this dish, and in the winter we limit ourselves to standard onions, carrots and tomatoes. Peel the carrots and zucchini, cut into pieces of any shape, not quite finely. In sweet paprika, cut a core with seeds, chop into strips. Cut the eggplants into round pieces, then each into four parts. Do not remove the peel from the tomatoes, cut them into medium-sized pieces so that they are noticeable in the finished rice. Peel the garlic, chop it, cut off a few rings of fresh chili (don't like spicy - exclude it).

To remove the bitterness, sprinkle the eggplant with coarse salt, mix the pieces and leave for 15-20 minutes.

We take a large frying pan with high sides, preferably heavy. Heat the oil, lay out the carrots, then pepper and zucchini. Fry until the liquid evaporates.

Rinse the eggplants with cold water, gently squeeze out or remove moisture with a napkin. We put it in a frying pan, warm it up. Grind cumin with coriander in a mortar. Together with the rest of the spicy additives, pour into hot oil and fry for one minute. When roasted, spices will better reveal the aroma and taste, but care must be taken not to burn.

Add tomatoes, garlic, hot peppers. We mix everything and continue to simmer over low heat for several minutes.

We wash the rice thoroughly, preferably in a sieve or in a large bowl, changing the water until it is almost transparent. The better you rinse, the less likely the rice will stick together.

We increase the heat and evaporate all the liquid that got into the pan along with the cereals. Then lightly fry the rice, stirring constantly with a spatula.

Pour in two glasses of water, taking into account that the vegetables will also absorb the liquid. Salt it immediately, taste it until the water is absorbed. If there is not enough salt, add without waiting for the rice to absorb the liquid.

Cover the rice and vegetables tightly with a lid and cook over low heat, without stirring or opening. The less you interfere with the process, the more successful and tasty the finished dish will turn out. At the end, we check if there is any water left at the bottom by piercing the rice with vegetables with a spatula.

You can boil green peas separately or add five minutes before cooking, it quickly becomes soft.

Leave the cooked rice with vegetables in a frying pan under the lid for ten minutes, let the cereals steam well, soak in spices, vegetable juice, oil. Serve a delicious side dish of rice and vegetables in regular bowls or in deep bowls, sprinkled with herbs and bright peas. Enjoy your meal!

If you are cooking non-fasting and not a vegetarian, you can cook rice with vegetables by adding meat products or chicken. Better to take young pork, chicken or turkey fillets. Cut into small pieces, add to sautéed vegetables, or sauté in a separate skillet. Then mix, add rice and cook according to recipe.

In fasting, you can also diversify the recipe for rice with vegetables. Use fresh or frozen mushrooms, the easiest option is champignons. Fry the mushrooms separately or all together.

In winter, instead of expensive and tasteless greenhouse vegetables, pay attention to frozen mixes, they are sold in supermarkets. You can choose for every taste: with corn, cauliflower, broccoli, green peas, green beans. You can also use your vegetables frozen from the summer, if you take care of this in advance.

In about the same way, a very tasty one is prepared, in the winter version (carrots, onions, tomatoes, paprika are added). We recommend you try it.

One of the options for how to cook rice with vegetables in a pan (video format)

Rice cooked with vegetables is a great option for a tasty and healthy side dish. Cooking it is not difficult at all, and a minimum set of products is required.
Such rice does not need to be cooked in a saucepan, as it is soaked in the juice of vegetables and spices in the pan. The main thing in this dish is to observe the proportions, and you can always change the composition of vegetables and spices based on personal preferences.

Rice recipe with frozen vegetables in a pan

Kitchen utensils: board, colander, knife, frying pan, spatula, saucepan.

Ingredients

I usually use a vegetable mixturewhich consists of green beans, peas, corn and bell peppers, but you can choose any vegetables you like.

Step by step cooking

Serve the rice as a stand-alone dish or as a side dish with meat or fish.

Video recipe

Be sure to watch a detailed description of this recipe in the video.

Recipe for cooking rice with fresh vegetables and spices

Time for preparing: 45 minutes.
Servings: 4.
Calorie content (per 100 g): 158 kcal.
Kitchen utensils: grater, knife, frying pan, cutting board.

Ingredients

Step by step cooking

1. First of all, prepare the vegetables. We grate 180 g of carrots. Then take ½ zucchini and cut into small cubes. In the same way, chop 150 g of bell pepper, and then finely chop 220 g of onions and 3 cloves of garlic. All vegetables must be fresh and ripe. When choosing zucchini, give preference to the zucchini variety.
   
   
2. We send chopped onion to the pan and fry it with 35 ml of vegetable oil until light golden brown.
   
   
3. Then add the carrots there and fry everything together until soft.
   
   
4. Add bell pepper to the rest of the vegetables and fry for another 1 minute.
   
   
5. Put chopped zucchini and garlic last in the pan.
   
   
6. Stir the vegetables and cook for another 2 minutes, then remove from heat.
7. Heat 30 ml of vegetable oil in a frying pan and add 4 g of black pepper, 3 g of red pepper and 7 g of a mixture of coriander, paprika and turmeric. In this recipe, I use the spices that I prefer, but you can use any. Dried basil, curry, white pepper, paprika, etc. are great for rice. You can also use a ready-made spice mixture for pilaf or rice, which you can easily find in the store.
   
   
8. We heat the spices in hot oil for 1 minute. The fire should be medium so that the spices do not burn.
9. We wash 280 g of rice in several waters to wash off excess starch and put it in a pan. Long grain basmati or indica rice is best. Fry the rice for 2 minutes so that it absorbs the oil and spices.
   
   
10. Then add the fried vegetables there, mix well and level the mixture with a spatula.
    
    
11. We take 560 ml of hot water and dissolve 5 g of salt in it. The ratio of water to rice should be 2: 1.
    
    
12. Without stirring, pour the rice and vegetable mixture with hot water, cover the pan with a lid and reduce the heat to minimum. Simmer rice with vegetables until cooked for about 25 minutes.
    
    

Garnish the finished dish with finely chopped green onions or fresh herbs. Rice tastes good both hot and cold.

Video recipe

You can watch the video how to cook aromatic rice with vegetables and spices at home.

Rice goes well with any vegetables and mushrooms. You can use tomatoes, bell peppers, broccoli, carrots, green peas, green beans, corn, eggplant, zucchini, etc. Seasonal vegetables are best, but they can also be replaced with frozen ones, they fully retain all their useful properties.

Such rice is served as an independent dish with various sauces. It can also be combined with hot chicken, fish or meat. Before serving, it will be useful to garnish the rice with finely chopped herbs.

• To make the dish look more spectacular when cooked, try to choose colorful vegetables.
• In order for frozen vegetables to retain their shape in finished form, they do not need to be defrosted beforehand. Place vegetables in a preheated skillet and simmer over low heat.
• If you want a less nutritious meal, use brown rice.
• In the choice of seasonings and spices, be guided by your taste, and for spicy lovers, you can also add red hot pepper.