Com chay thap cam

Com chay thap cam is a vibrant and flavorful Vietnamese rice dish featuring a colorful assortment of sautéed vegetables and crispy rice. This kosher version maintains authenticity while ensuring it meets dietary restrictions.

Ingredients

• Jasmine rice - 150 grams
• Water - 300 ml
• Carrot - 1 medium, julienned
• Zucchini - 1 small, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Bell pepper (red or yellow) - 1 small, sliced
• Green onion - 2 stalks, chopped
• Soy sauce (kosher) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - for garnish

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then drain.
2. In a pot, combine the rinsed rice and 300 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
3. While the rice is cooking, heat sesame oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 30 seconds until fragrant.
5. Add the julienned carrots and sliced zucchini to the skillet, and stir-fry for 3-4 minutes until they start to soften.
6. Add the sliced mushrooms and bell pepper to the skillet, then season with salt and black pepper. Stir-fry for an additional 5 minutes until the vegetables are tender but still crisp.
7. Stir in the chopped green onions and soy sauce, cooking for another minute to heat through.
8. Once the rice is done, fluff it with a fork and then layer it on a serving plate.
9. Top the rice with the sautéed vegetable mixture, garnishing with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Provides a good source of complex carbohydrates for energy.

Tags