I have always loved Chinese cuisine - these recipes produce bright, rich and aromatic dishes. Rice with vegetables and Beijing cabbage is made quite quickly from improvised products, you get a delicious vegetarian dish, which, if you remove the eggs, is perfect for a lean table.
For the preparation of rice with vegetables and Beijing cabbage, ready-made rice is used. If you take raw rice, then it will take 150 grams.
Carrots need to be grated on a regular grater. Cut the onion into a medium dice. Peking cabbage is not particularly coarsely chopped.
Add 2 tablespoons of oil to a hot pan and fry the onions and carrots. The first is recommended to start frying the onions, and after a couple of minutes, carrots. Everything should remain juicy and slightly crispy, do not over-fry.
Add chopped Beijing cabbage to the onion pan with carrots and fry everything together for a couple more minutes.
If you want to cook this dish in fasting, then ignore the point about cooking eggs.
Blatter the eggs and pour into another pan. First add a little oil to it.
As soon as you see that the egg "pancake" has taken hold, turn it off. Divide the resulting pancake into small pieces directly in the pan using a spatula or forks.
Add a couple more tablespoons of butter, rice, sauteed vegetables to the pan to the eggs, pepper, stir and fry for another minute.
After adding the sauce, sugar, mix everything and try.
I had a rather juicy green portion of leek in my refrigerator. Often in cooking, the white part is needed, and it is a pity to throw out the green one. You can definitely use the green leek in this recipe. I cut it and threw it to the rice.
If you have oyster sauce, feel free to add a spoon or two.
Adjust everything to taste.
Rice with vegetables and Beijing cabbage does not require urgent and immediate serving, since after repeated heating it does not change at all in taste. This is an absolute plus of this dish.
So cook for health, and enjoy your meal!