Hakka Vegetable Rice

Hakka Vegetable Rice is a vibrant, flavorful dish that combines fragrant rice with a medley of fresh vegetables, seasoned with traditional Hakka spices. This dish is perfect for a quick weeknight meal or a delightful side for any occasion.

Ingredients

• Basmati rice - 150 grams
• Water - 300 ml
• Carrot - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Peas - 50 grams (fresh or frozen)
• Spring onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 20 minutes.
2. In a saucepan, combine the soaked rice and 300 ml of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. While the rice is cooking, heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
4. Add minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
5. Stir in the diced carrots, green bell pepper, and peas. Cook for 3-4 minutes until the vegetables are slightly tender but still crisp.
6. Add the cooked rice to the skillet along with soy sauce, salt, black pepper, and chili flakes (if using). Stir-fry for another 2-3 minutes until everything is well combined and heated through.
7. Finally, fold in the chopped spring onions, mix well, and serve hot.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber from vegetables, aiding digestion.
• Contains antioxidants from colorful vegetables, promoting overall health.

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