Chili Rice

Chili Rice is a vibrant and spicy vegan Korean dish that combines fluffy rice with a medley of colorful vegetables and a kick of chili paste. This comforting meal is quick to prepare and packed with flavor, perfect for any time of day.

Ingredients

• Cooked white rice - 1 cup
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Carrot - 1 medium, diced
• Zucchini - 1 small, diced
• Red bell pepper - 1 small, diced
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the minced garlic and diced onion to the skillet and sauté until the onion is translucent, about 3-4 minutes.
3. Stir in the diced carrot, zucchini, and red bell pepper, and cook for another 5-7 minutes, until the vegetables are tender.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. In a small bowl, mix the soy sauce and gochujang together, then pour over the rice and vegetables.
6. Stir everything together until the rice is evenly coated with the sauce, cooking for an additional 3-5 minutes to heat through.
7. Season with salt and black pepper to taste.
8. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 56 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in cholesterol and saturated fats, promoting heart health.

Tags