Rice and Oriental Vegetable Medley

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READY IN: 43mins
Recipe by ratherbeswimmin

From Vegetarian Express.

Ingredients Nutrition


  1. Cook the rice by following the package directions; when rice is done, fluff it with a fork and cover until ready to use.
  2. In a wok or large soup pot, heat the oils, soy sauce, and wine; stir in the broccoli and carrots.
  3. Cover and steam the vegetable mixture over medium-high heat for 4-5 minutes.
  4. Add in the red pepper, mushrooms, baby corn, and water chestnuts.
  5. Stir-fry over med-high heat for 5 minutes or until all the vegetables are brightly colored and crisp-tender.
  6. Dissolve the cornstarch in the liquid reserved from the water chestnuts.
  7. Add enough water to the cornstarch mixture to equal 1 cup of liquid.
  8. Add to the skillet and cook another 2-3 minutes or until thickened; adjust seasoning to taste with salt and pepper.
  9. Spread the rice over the bottom of a large round casserole dish.
  10. Mound the vegetables over the rice; sprinkle with cashews.
  11. Serve immediately; pass around extra soy sauce.

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