Boil water with salt; when it reaches a boil, add the rice. Once ready, drain and let cool, set aside.
Wash and chop all the vegetables into small cubes. Cut the onions into small rings until the stems separate.
In a saucepan, add a little oil and sauté each vegetable separately with a tablespoon of soy sauce and a pinch of ajinomoto until they are just right, about soft.
Then in a larger saucepan, add a little oil and the rice, generously add soy sauce and combine with all the vegetables you prepared earlier.
Cook on low heat all together for 3 to 5 minutes, being careful not to stick, stirring a little.
Check that it’s not lacking in salt and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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