A really light rice dish, that is very similar to the Chinese fried rice, but without the soya sauce! This is a quick, easy and healthydish to make that can go with anything. It is fantastic for getting kids to eat their 5-a-day, without picking out the vegetables and is loved by all.
Zahra first started making this at a young age, as she helped at home to prepare the meals. Being a part of a large and busy family, there was always plenty of mouths to feed. Nowerdays, she makes this about once every 2 weeks and alternates between using pasta and rice with the vegetables. This dish is not so tradiational, but her mum made taught her how to make this, and she has carried on using this recipe.
RECIPE for VEGETABLE with RICE
STEP 1: Finely slice peppers and cabbage. Grate the carrot.
STEP 2: Gently fry sliced onion in a little olive oil. Keep stirring until softened.
Break two eggs in the pan. Mix well.
Season with salt and pepper.
STEP 3: Add the vegetables into the pan and stir well. Leave to cook till the vegetables have cooked.
Stir to mix well. Cover with lid to allow to cook through.
STEP 4: Soak rice in water for about 20-30 minutes prior to cooking. Cook rice in plenty of water until almost cooked.
STEP 5: Put half of the rice back into the pot. Level out the rice and add all of the vegetable mix ontop to form a layer. Add the rest of the rice on the top. This allows the vegetables to cook and flavour the rice without burning.
Put holes into the rice to allow steam to escape, so that all of the rice can cook evenly.
Cover with lid with cloth and leave to cook over low heat for about 15-20 minutes.
To seal in the steam!
STEP 6: Mix the rice with the vegetables.
Put onto a large plate to serve!
STEP 7: Eat alone as a dish, or serve with chicken and yoghurt. See next blog for chicken recipe!
Homemade yoghut, made by adding a little yoghurt to boiled milk