Mixed rice is a true gem in the world of vegetarian cuisine. Not only does it tantalize our taste buds with its mouth-watering flavor, but it also dazzles our eyes with its stunning appearance. So, are you ready to join LotusBuddhas in the kitchen and discover the secrets of making this scrumptious and alluring vegetarian mixed rice? Let’s embark on this culinary adventure and explore the delightful world of vegetarian cooking together!
Preparation: 20 minutes – Processing: 35 minutes – Difficulty: easy
- Button mushroom 40 gr
- Red bell pepper 40 gr
- Carrot 40 gr
- Zucchini 40 gr
- Fresh tofu 40 gr
- Allium Porum 10 gr
- Hot rice 1 bowl
- Mung bean sprouts 40 gr
- Dried seaweed 40 gr
- Pickled Korean radish 20 gr
- Korean chili paste 2 tablespoons
- Sweet soy sauce 2 tablespoons
- Spicy chili sauce 2 tablespoons
- Roasted sesame seeds 1 tablespoon
- Cooking oil a little
- Sesame oil a little
- Common seasonings a little (sugar/salt/chicken powder/ground pepper)
How to choose fresh button mushrooms
To make mushrooms crispy and sweeter when cooking, you should choose fresh button mushrooms that have just been harvested within 24 hours. Select mushrooms that are white, have short stems, round caps, and feel firm when held. Avoid buying mushrooms that have turned yellow, have scratches or dark spots on the surface, and have a strange foul odor.
How to choose fresh zucchini
You should prioritize selecting straight zucchinis that feel firm and not soft when held. Additionally, choose zucchinis that are of moderate length and have a normal green color, as these are usually the ones that meet the standards, not too young or too old. Avoid choosing zucchinis that have scratched or dented skin or have been invaded by insects. The stem part of the zucchini should also be fresh.
How to choose fresh bell peppers
To choose tasty bell peppers, you should look for ones that have a shiny, smooth, and thick skin, with the stem still tightly attached to the body. They should feel heavy when held and have a bright color. These are the signs of fresh and nutritious bell peppers. Avoid buying bell peppers that are soft, have dark spots, are dull in color, or have cracks as they are usually spoiled and have lost many of their nutrients.
Bell peppers have two types, male and female. If the fruit has 4 lobes at the bottom, it is a female fruit, and if it has 3 lobes, it is a male fruit. Female bell peppers are usually sweeter and used raw, while male ones are more acidic and used for cooking, such as stir-frying or grilling.
1. Make chili sauce
Put in a bowl 2 tablespoons of Korean chili paste, 2 tablespoons of sweet soy sauce, 2 tablespoons of spicy chili sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 2 teaspoons of seasoning powder, and 1 tablespoon of toasted sesame seeds. Stir well to combine all the ingredients and create a smooth sauce.
2. Prepare the ingredients
Soak button mushrooms in a diluted saltwater solution for 4-5 minutes, then rinse them thoroughly with water. Next, cut the mushrooms into thin slices. Clean and remove the seeds from bell peppers, then cut them into thin strips. Similarly, clean and cut carrots into thin strips.
Clean fresh tofu with water and let it drain. If the tofu is too thick, you can split it in half to make it thinner, which will help it cook more easily and absorb flavors better. Rinse mung bean sprouts and drain them. Cut Allium porum into small pieces and put them in a dish. Clean zucchinis, cut them in half, and slice them into thin pieces. Soak dried seaweed in warm water for 5 minutes until it becomes soft. Remove it from the water and squeeze out excess water before cooking.
3. Stir-fry vegetables
Place a pan on the stove and add some cooking oil. Add chopped scallions and stir-fry until fragrant and golden brown. Then, add the sliced tofu and stir-fry with 1 teaspoon of sugar, 1 teaspoon of sesame oil, a pinch of black pepper, and 1 teaspoon of vegetarian seasoning powder. Stir-fry for 3-5 minutes until the tofu is tender. Then, transfer the tofu to a dish and stir-fry the mung bean sprouts for about 3 minutes until they are cooked.
Next, transfer the cooked mung bean sprouts to the dish and stir-fry the remaining ingredients, including red bell pepper, brown button mushrooms, zucchini, and carrots. Stir-fry each ingredient for about 3-5 minutes until they are cooked.
While stir-frying, remember to add a little more cooking oil and chopped scallions for more flavor. Once all the vegetables are cooked, transfer them to a dish and prepare to mix with rice.
4. Finished product
Spread a little sesame oil on the bottom and sides of a rice bowl. Then, add hot rice into the bowl, adjusting the amount according to each person’s serving size.
Next, add the red bell pepper, brown button mushrooms, zucchini, carrots, and some pickled radish kimchi around the edge of the rice bowl. Place the stir-fried tofu in the center of the rice.
Pour the chili sauce mixture over the rice and sprinkle some sesame seeds on top. Finally, cover the bowl with a lid and heat it on low heat for 5 minutes. This will evenly heat up all the ingredients, make the bottom of the rice slightly crispy, and enhance the flavor of the dish.
After reheating the rice, the last step is to mix all the ingredients together and enjoy with your family. This vegetarian rice dish has a delightful aroma and a crunchy texture of the vegetables. Especially, the chili sauce adds an eye-catching color and a burst of flavor to the dish. Add this dish to your vegetarian recipes collection and treat your family when you have a chance. Wish you success!
Reference: Dien May Xanh