Créé avec l’IA
Vegetable Stir-Fry with Rice
30 min 190 kcal par portion Moyen
Ingrédients
4 Portions
- rice1 cup
- rice oil2 tablespoons
- maggi cube1 cube
- water1 cup
- potato1 medium
- carrot1 medium
- eggplant1 medium
- onion1 medium
- garlic2 cloves
- tomatoes2 medium
- sauce1 tablespoon
- salt1 teaspoon
- spices1 teaspoon
Instructions
- 1
Rinse the rice under cold water until the water runs clear.
- 2
In a pot, bring 1 cup of water to a boil, add the rice, and a pinch of salt. Cover and simmer on low heat for about 15 minutes or until the rice is cooked.
- 3
While the rice is cooking, peel and dice the potato, carrot, and eggplant into small cubes.
- 4
Slice the onion and mince the garlic cloves.
- 5
Heat 2 tablespoons of rice oil in a large pan over medium heat.
- 6
Add the onion and garlic to the pan and sauté until the onion becomes translucent.
- 7
Add the diced potato, carrot, and eggplant to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender.
- 8
Dice the tomatoes and add them to the pan along with the maggi cube, sauce, salt, and spices. Stir well to combine.
- 9
Cook for another 3-4 minutes until the tomatoes are soft and the flavors are well combined.
