Japanese Rice

Jennie Manti
I learned to make this recipe when I visited a Japanese restaurant. It was very easy, but I discovered that ajinomoto, which replaces salt, is very harmful to health, and not so necessary, since soy sauce is salty enough to avoid salt and gives it a delicious touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 cups rice
  • 1 red onion
  • 3 cloves garlic
  • 1 bell pepper, red, green, or yellow
  • 2 stems celery
  • 2 carrots
  • 2 pumpkins
  • 2 eggs
  • 1 cup soy sauce, low in sodium
  • 3 tablespoons olive oil
  • 1/2 kilos pork, in cubes, cooked
  • 1/2 chicken breasts, in cubes, cooked
  • 1/4 kilos broccoli
  • 1/4 kilos peas
Preparation
10 mins
20 mins
Low
  • Fry the eggs in a non-stick pan. Scramble them and season with a bit of salt and pepper.
  • Finely chop all the vegetables and add them to the pan with a drizzle of olive oil.
  • Fry the rice in a pan. Then cook it in a pot with 4 cups of water. When it starts to boil, reduce the heat and let it cook until all the water is gone.
  • Incorporate the cooked rice into the pan with the vegetables. Also add the meat and chicken. Season with soy sauce.
  • Let it cook until everything is completely done.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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