Cơm Tôm

Cơm Tôm is a vibrant vegan Vietnamese rice dish that features fragrant jasmine rice paired with marinated mushrooms and a medley of colorful vegetables, creating a delightful and nutritious experience. This dish is topped with crispy shallots and fresh herbs, offering a perfect balance of flavors and textures.

Ingredients

• Jasmine rice - 150 grams
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, thinly sliced (any color)
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 300 ml
• Crispy shallots - 30 grams
• Fresh cilantro - 10 grams, chopped
• Lime - 1, cut into wedges
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and liquid is absorbed.
3. While the rice is cooking, heat sesame oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add sliced shiitake mushrooms, julienned carrot, and bell pepper to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.
5. Pour in the soy sauce and season with salt and pepper. Mix well and cook for an additional 2 minutes.
6. Once the rice is cooked, fluff it with a fork and serve it on plates. Top with the sautéed vegetable mixture.
7. Garnish with chopped green onions, crispy shallots, and fresh cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 360
• Protein: 8 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables and mushrooms.
• Provides dietary fiber for digestive health.

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