This gluten free steamed rice and vegetable dinner is so easy I almost feel guilty posting it. And I almost feel guilty telling you that I make this like once a week for dinner, and have the leftovers for lunch the next day. It's a go-to on a night when we're in a hurry to go out somewhere.
It feels lazy. But it's totally not. It's a healthy meal in itself, and it's just so darned easy!!
It takes only 20 minutes from start to finish, requires only one pot for cooking (and a small bowl for sauce), and is super flexible. I use up odds and ends from the fridge so it's a little different every time. You can add various proteins as you like (peanuts, cashews, tofu, eggs, or leftover chicken bits for a meat version, etc.) and different veggies (carrots, peas, asparagus, mushrooms, etc.) depending on what you have kicking around.
So the following is my basic formula and the sauce I use.
You'll see a lot of "optional" ingredients here. That's because sometimes I use all of these (which is great if you have it all, it's like a deluxe version), or, if it's right before a shopping day, I just use up whatever is left in the fridge.
You'll also see that some measurements are vague. That's because, again, I just sort of throw whatever is around into the pot. Don't be scared. It'll all work out!
Ingredients for Easy, Gluten Free One-pot Asian Rice and Vegetables (serves 4)
1 cup jasmine rice, rinsed and drained
2 cups water or stock
1 egg, scrambled (optional)
Approx 2 cups chopped vegetables such as carrots, peas, green beans, asparagus, mushrooms, broccoli, etc
1 handful chopped peanuts or cashews (optional)
leftover cooked chicken, chopped (optional)
1/4 cup chopped cilantro (optional)
2 sliced green onions (optional)
3 Tbsp Bragg's gluten free liquid aminos OR Tamari sauce like San-J
1 Tbsp rice vinegar
1 Tbsp warm water
1/2 tsp fish sauce (optional)
1 Tbsp brown sugar
1 Tbsp minced fresh ginger (optional, but I love it)
1/2 tsp chili garlic sauce (optional, or more if you like heat)
1) Bring 2 cups water or broth with rice to a boil. If using carrots, add these to the water with the rice in the beginning. If using an egg, drizzle over boiling water, then cover the pot and reduce heat to simmer. Set a timer for 10 minutes.
2) In the meantime, chop vegetables, soak frozen peas or veggies in warm water, etc. At 10 minutes, remove pot cover and quickly spread the vegetables over top of the rice (DO NOT disturb the rice!) Re-cover the rice and set the timer for another 10 minutes.
3) Chop peanuts or other proteins. Chop cilantro and green onions. Mix sauce ingredients until sugar is dissolved (to speed this up, heat sauce in a microwave for 30 seconds). At 10 minutes, uncover rice, add proteins, sauce, cilantro, and green onions. Toss with a wooden spoon and serve.
See? 20 minutes!!
What's your go-to dinner in a rush?
Do you have a favourite stir-fry recipe?
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