Sweet and Sour Rice
Indulge in the irresistible balance of tangy and savory flavors with this Sweet and Sour Rice recipe, a vibrant fusion of stir-fried vegetables, juicy pineapple chunks, and fluffy jasmine rice coated in an irresistibly zesty sauce. This dish comes alive with the crunch of red and green bell peppers, the sweetness of julienned carrots, and the aromatic blend of soy sauce, rice vinegar, and brown sugar, perfectly thickened with a cornstarch slurry. Finished with green onions and toasted sesame seeds for a touch of freshness and texture, this easy recipe is ready in just 40 minutes and serves as the ultimate comfort food for busy weeknights. Perfect for anyone craving a quick yet flavorful one-pan meal, Sweet and Sour Rice is sure to become your new go-to favorite!
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Recipe Information
Ingredients
- 1.5 cups jasmine rice
- 3 cups water
- 2 tablespoons vegetable oil
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 large, julienned carrot
- 1 cup pineapple chunks
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 3 tablespoons ketchup
- 2 teaspoons, minced ginger
- 2 cloves, minced garlic
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 stalks, chopped green onions
- 1 tablespoon, toasted sesame seeds
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 3 cups of water in a medium saucepan. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced red and green bell peppers and the julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the pineapple chunks to the skillet and stir briefly. In a bowl, combine the soy sauce, rice vinegar, brown sugar, ketchup, minced ginger, and minced garlic. Stir well to combine.
Pour the sauce mixture into the skillet with the vegetables and pineapple. Stir to coat everything evenly.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Pour the slurry into the skillet and stir continuously until the sauce thickens, about 2 minutes.
Add the cooked rice to the skillet and stir well to combine the rice with the sauce and vegetables.
Remove the skillet from heat and sprinkle the chopped green onions and toasted sesame seeds over the dish.
Serve the sweet and sour rice warm, enjoying the balance of flavors in each bite.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 62.4 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1385 mg | 29% | |
*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.
