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White Rice with Vegetables Recipe

White Rice with Vegetables Recipe

White Rice with Vegetables Recipe

The white rice is the most favorite dish of almost everyone. But white rice with vegetables recipe is a very colorful way to enjoy a broad range of foods with vegetables. It is usually eaten as most favorite food. It called with different names in different countries. Vegetable rice recipe is the very easy recipe that you can make quickly.

All vegetable rice recipes are easy and rich in vitamins and nutrients. So there is no cause you should not make these easy rice recipes as soon as possible. Below is the description of some easy rice recipes with vegetables.

White Rice with Vegetables Recipe

Chinese Fried Rice


  • 1 cup. Long-grain uncovered white rice
  • 2 Tbsp. Corn oil
  • 1/4 cup. White onion
  • 1/2 cup. Green onions and tops, finely chopped
  • 2 Garlic cloves, minced
  • 1 cup. White mushrooms
  • 1 Serrano Chile, seeds and veins removed, minced
  • 1 1/2 cups. Chicken stock
  • 1/2 cup. Corn kernels
  • 1 cup. Queso fresco, grated
  • 2 Tbsp. Cilantro, chopped
  • Salt and pepper, to taste


Wrap the rice with hot water and let hold for 20 minutes. Drain and rinse well under cool water. Let strain for 10 minutes.

Heat the oil till is smokes and combines the rice; stir until all the seeds are well coated.

Cook until the rice quietly begins to take on a color.

Insert the onions, garlic, mushrooms, and Chile; cook over high heat for 10 minutes, until white onion and garlic are translucent, stirring regularly.

Add chicken stock and corn; cook opened over medium heat – do not stir again – until the liquid has been incorporated and small air holes appear in the rice.

Remove from heat and let stand, wrapped, for 10 to 15 minutes. Combine the cheese and cilantro, and mix into the rice with a fork.

See More Vegetable Rice Recipes: Vegetables and Rice

See Also
Cherry Limeade

Easy Vegetable Fried Rice Recipe


  • 2 cups cooked white rice
  • 2 tbsp. vegetable or canola oil,
  • 1 small onion, finely chopped
  • 3 ounces carrot, peeled and cut into small dice
  • 2 scallions, thinly sliced
  • 2 tsp. cloves garlic, minced
  • 1 tsp. soy sauce
  • 1 tsp. toasted sesame oil
  • Ground white pepper
  • 1 large egg
  • 4 ounces frozen peas


Add rice into a medium bowl and break the rice up with your hands. Heat half tablespoon oil in a large wok over high heat until it smoking. Pure half rice to wok and cook, stirring and mixing until the rice is pale brown, grilled and has a lightly chewy touch, about 3 minutes. Remove to a medium bowl. Repeat this process again for the remaining rice.

Pure all the rice to the wok and press it up the side, separation a space in the middle. Add the half tablespoon oil to space. Add scallions, garlic, onion, and carrot and cook – stir continuously, until lightly softened and fragrant, one minute. Now combine rice with a toss and add soy sauce and sesame oil and toss to coat. Add egg and stir rice together.

Add freezing peas and endure to toss and stirring until peas are softened and every grain of rice is single. Immediately serve it.

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