Pickled Vegetable Rice

Pickled Vegetable Rice is a vibrant and nutritious Chinese breakfast dish that combines fluffy rice with tangy, crunchy pickled vegetables. This delightful meal is not only flavorful but also offers a healthy start to your day.

Ingredients

• Jasmine rice - 150 grams
• Water - 300 ml
• Carrot - 50 grams, julienned
• Cucumber - 50 grams, julienned
• Radish - 50 grams, julienned
• Rice vinegar - 30 ml
• Sugar - 10 grams
• Salt - 5 grams
• Sesame oil - 10 ml
• Chopped spring onions - 20 grams
• Soy sauce - 15 ml

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. Combine the rice and 300 ml of water in a saucepan and bring to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed.
4. In a separate bowl, mix the rice vinegar, sugar, and salt until dissolved to create the pickling solution.
5. Add the julienned carrots, cucumbers, and radishes to the pickling solution and let them marinate for at least 10 minutes.
6. Once the rice is cooked, fluff it with a fork and transfer it to serving bowls.
7. Top the rice with the pickled vegetables, drizzle with sesame oil, and garnish with chopped spring onions.
8. Serve warm with soy sauce on the side.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and high in fiber, promoting digestive health.

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