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Ingredients:
- 150g of rice
- 450ml of water
- 1 teaspoon of salt
- 400g of mushrooms
- Vegetable oil
- 1 onion
- 2 red bell peppers
- 1/2 chili pepper
- 1 garlic clove
- 1 teaspoon of sugar
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of ketchup
- A bit of extra vegetable oil
- A bunch of parsley
- Salt and pepper, to taste
Instructions:
- Rinse 150g of rice under cold water.
- Bring 450ml of water with 1 teaspoon of salt to a boil in a pot.
- Add the rice to the boiling water and let it cook for 12 minutes over low heat. Cover with a lid.
- Meanwhile, clean and slice the mushrooms. Heat a bit of oil in a pan and sauté the mushrooms until they have a golden crust. Set aside.
- In the same pan, add a bit more oil if needed. Sauté the onion, diced red bell peppers, chopped chili pepper, and minced garlic.
- Add the sugar, soy sauce, rice vinegar, and ketchup to the pan with the vegetables. Stir and let it simmer for a few minutes.
- Once the rice is cooked, gently mix it with the vegetable mixture in the pan.
- Season with salt and pepper according to your taste.
- Garnish with chopped parsley before serving.
Tips:
- Make sure to keep an eye on the rice while cooking to prevent it from sticking or burning.
- Vegetables can be adjusted according to your preferences; try adding others like carrots or snow peas.
- For a spicier dish, adjust the amount of chili pepper based on your spice tolerance.
- You can substitute the rice with brown or basmati rice for different flavors.
- Aim to maintain a moderate temperature while cooking the vegetables to retain their crunchiness.
