This veggie-filled rice is a great option for an easy and delicious Asian inspired meal.
●1 cup of white rice, uncooked
●2 cups of water
●1 tablespoon of oil
●1 garlic clove, minced
●1/2 onion, finely chopped
●1/4 small cabbage, finely chopped
●5 oz. of stir fry straw mushrooms ( 1/4 of 15-ounce can), chopped
●4 tablespoons of oil
●2 tablespoons of soy sauce (more as desired)
●2 cups of white cooked rice, cold
●1 teaspoon of red crushed pepper, optional
For the white rice:
Place all ingredients in a medium saucepan at medium-high heat until it starts to boil. Cover, reduce to low heat and simmer until all water is absorbed by rice. Let it stand covered for five minutes.
For stir fry:
In a medium pan, heat the oil. Add garlic and onion, stir and continue cooking at medium temperature until onion is translucent. Add mushrooms and cabbage, stir and continue cooking for three to five minutes or until cabbage is soft.
Once all the vegetables are cooked, add the rice tossing to mix well; stir-fry for two minutes.
Add soy sauce, sprinkle crushed red pepper and fold in. Stir-fry for one minute more, then serve.