Rice Soy Dish
Discover the perfect blend of simplicity and bold flavor with this Rice Soy Dish—a vibrant, one-pan recipe that’s ideal for busy weeknights. Featuring fluffy white rice infused with savory soy sauce, this dish is packed with colorful, nutrient-rich vegetables like carrots, bell peppers, and green peas, all sautéed to perfection with aromatic garlic and onion. A drizzle of soy sauce ties everything together for a rich umami kick, while optional sesame seeds add a delightful crunch. This quick and versatile recipe, ready in just 30 minutes, is vegetarian-friendly and easy to customize to suit your taste. Garnish with fresh green onions, and you’ve got a hearty, wholesome side dish or light main course that everyone will love! Perfect for meal prep or as a creative spin on classic fried rice, the Rice Soy Dish is a must-try for your next dinner rotation.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 medium bell pepper, diced
- 0.5 cups frozen peas
- 2 stalks green onions, chopped
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon sesame seeds (optional)
Instructions
Rinse the white rice in cold water until the water runs clear, then drain it.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is fully absorbed.
Once the rice is cooked, remove it from the heat and let it rest, covered, for 10 minutes. Fluff with a fork before using.
While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic, diced carrot, and bell pepper, and cook for another 3-4 minutes until the vegetables begin to soften.
Add the frozen peas to the skillet and cook for 1-2 minutes until they're warmed through.
Push the vegetables to one side of the skillet and pour the soy sauce into the empty space. Let it heat for a few seconds, then mix it with the vegetables.
Add the cooked rice to the skillet and stir everything together until the rice and vegetables are evenly coated in soy sauce.
Season the dish with salt and black pepper, adjusting to taste.
Garnish with chopped green onions and sesame seeds, if desired, before serving warm.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
