Sichuan Pickled Vegetable Rice

Sichuan Pickled Vegetable Rice is a vibrant and flavorful dish featuring fragrant jasmine rice topped with tangy, spicy pickled vegetables. This Halal-compliant recipe brings a taste of authentic Sichuan cuisine to your table, perfect for a quick and satisfying meal.

Ingredients

• Jasmine rice - 150 grams
• Water - 300 milliliters
• Sichuan pickled vegetables - 100 grams
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Spring onions - 2, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce to low heat, cover, and simmer for 15-18 minutes until the rice is cooked and water is absorbed.
3. While the rice cooks, heat the vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
4. Stir in the chopped spring onions and sauté for another 1-2 minutes until softened.
5. Add the Sichuan pickled vegetables to the skillet, followed by soy sauce, sesame oil, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally.
6. Once the rice is cooked, fluff it with a fork and serve it onto plates.
7. Top the rice with the spicy pickled vegetable mixture, and garnish with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 56 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from pickled vegetables.
• Provides a good source of carbohydrates for energy.

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