Cơm Chay Xào

Cơm Chay Xào is a vibrant Vietnamese vegetarian stir-fried rice dish packed with fresh vegetables and fragrant spices, perfect for a light yet satisfying meal. This dish showcases the colorful variety of produce often found in Vietnamese cuisine, offering a delightful taste of plant-based goodness.

Ingredients

• Cooked jasmine rice - 300 grams
• Vegetable oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Shallots - 2, thinly sliced
• Carrot - 1 medium, julienned
• Bell pepper - 1, thinly sliced
• Green beans - 100 grams, trimmed and cut into 2 cm pieces
• Cabbage - 100 grams, thinly sliced
• Soy sauce - 2 tablespoons
• Vegetarian oyster sauce - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Green onions - 2, chopped
• Cilantro - a handful, chopped for garnish
• Lime - 1, cut into wedges

Steps

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sliced shallots, sautéing them until fragrant and translucent, about 2-3 minutes.
3. Incorporate the julienned carrot, bell pepper, and green beans, stirring frequently for about 5 minutes until they begin to soften.
4. Add the sliced cabbage and continue to stir-fry for another 2-3 minutes until all vegetables are tender yet crisp.
5. Add the cooked jasmine rice to the skillet, breaking up any clumps and mixing it well with the vegetables.
6. Pour in the soy sauce and vegetarian oyster sauce, stirring continuously to ensure the rice is evenly coated.
7. Season with black pepper, and cook for an additional 2-3 minutes, allowing the flavors to meld.
8. Remove from heat and stir in the chopped green onions.
9. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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