Hong Kong-style Vegetable Rice

Ingredients

While the original Greek Lachanorizo is a comforting rice dish cooked with tomatoes, onions, and various vegetables, the Hong Kong adaptation focuses on the flavors and techniques of Cantonese cuisine. The Hong Kong-style Vegetable Rice incorporates stir-frying techniques, fragrant jasmine rice, and a savory sauce to create a distinct flavor profile that is characteristic of Hong Kong cuisine. We alse have the original recipe for Lachanorizo, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cup (150g) snap peas 1 cup (150g) snap peas
• 1 cup (150g) baby corn, halved 1 cup (150g) baby corn, halved
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 4 spring onions, chopped (for garnish) 4 spring onions, chopped (for garnish)
• Chili sauce (for serving) Chili sauce (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 56g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat. Add the onion and garlic, and stir-fry for 2 minutes until fragrant.
3. 3.
   Add the carrot, bell pepper, snap peas, and baby corn to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. 4.
   In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and sugar. Pour the sauce over the vegetables and stir to coat evenly.
5. 5.
   Add the cooked jasmine rice to the wok and stir-fry for an additional 2-3 minutes until the rice is heated through and well combined with the vegetables and sauce.
6. 6.
   Remove from heat and garnish with chopped spring onions.
7. 7.
   Serve the Hong Kong-style Vegetable Rice hot, with chili sauce on the side for those who prefer a spicy kick.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Snap peas — Trim the ends and remove the strings before cooking for a more enjoyable eating experience.
• Chili sauce — Adjust the amount of chili sauce according to your preferred level of spiciness.

Tips & Tricks

• For added flavor, you can add a splash of Chinese rice wine or Shaoxing wine to the sauce.
• Customize the vegetable selection based on seasonal availability and personal preference.
• To make it a heartier meal, you can add diced tofu, sliced mushrooms, or cooked shrimp to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a wok or skillet with a little oil to refresh the flavors.

Serving advice

Serve the Hong Kong-style Vegetable Rice as a main course, accompanied by a refreshing cucumber salad or a side of pickled vegetables.

Presentation advice

For an appealing presentation, mound the vegetable rice in the center of a large serving platter and garnish with a sprinkle of chopped spring onions. Serve with a small bowl of chili sauce on the side.