Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1 can of tomato sauce (15 oz)
- 1 cup of sliced mushrooms
- 1/2 cup of diced onions
- 2 cloves of minced garlic
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of sugar
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1 tablespoon of sesame oil
- 1 green onion, thinly sliced
Special equipment needed:
- Wok or large skillet
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot with 2 cups of water. Cook the rice according to the manufacturer's instructions.
2. In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced mushrooms and diced onions, and stir-fry for 3-4 minutes until the vegetables are tender.
3. Add the minced garlic and stir-fry for 30 seconds until fragrant.
4. Pour in the can of tomato sauce and stir to combine. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of sugar, and 1/4 teaspoon of red pepper flakes. Stir to combine and bring the sauce to a simmer.
5. In a small bowl, whisk together 1/4 cup of cornstarch and 1/4 cup of water until smooth. Pour the cornstarch mixture into the tomato sauce and stir to thicken the sauce.
6. Reduce the heat to low and let the sauce simmer for 5-10 minutes until thickened.
7. In a separate pan, heat 1 tablespoon of sesame oil over medium-high heat. Add the cooked rice and stir-fry for 2-3 minutes until the rice is crispy and golden brown.
8. Transfer the sizzling rice to a serving platter. Pour the tomato sauce over the rice and garnish with thinly sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 344
Fat: 8g
Carbohydrates: 60g
Protein: 6g
Sodium: 1198mg
Sugar: 10g
Fiber: 3g
Substitutions for ingredients:
- White rice can be substituted with brown rice or quinoa.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
- Tomato sauce can be substituted with canned diced tomatoes or homemade tomato sauce.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add diced bell peppers or carrots to the tomato sauce for extra flavor and nutrition.
- Use ground beef or turkey instead of mushrooms for a meaty version of the dish.
- Add a splash of soy sauce or Worcestershire sauce to the tomato sauce for a savory umami flavor.
Tips and tricks:
- Rinse the rice thoroughly before cooking to remove excess starch and prevent the rice from becoming sticky.
- Use a non-stick pan or wok to prevent the rice from sticking to the bottom.
- Make sure the tomato sauce is thick enough to coat the rice without making it soggy.
- Use leftover rice for this recipe to save time and reduce food waste.
Storage instructions:
Store any leftover rice and tomato sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and tomato sauce separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sizzling rice on a large platter with the tomato sauce poured over the top. Garnish with thinly sliced green onions and sesame seeds for added texture and flavor.
Garnishes:
Thinly sliced green onions and sesame seeds
Pairings:
This dish pairs well with steamed vegetables such as broccoli or bok choy, as well as a side of egg rolls or potstickers.
Suggested side dishes:
Steamed vegetables, egg rolls, potstickers
Troubleshooting advice:
- If the tomato sauce is too thin, add more cornstarch slurry to thicken it.
- If the rice is too sticky, rinse it under cold water to separate the grains before stir-frying it.
- If the rice is not crispy enough, add more oil to the pan and stir-fry it for a few more minutes.
Food safety advice:
Make sure to cook the rice and tomato sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Sizzling rice is a popular Chinese dish that originated in the Guangdong province of China. It is traditionally made with a variety of meats and vegetables, but this vegetarian version features mushrooms and tomato sauce.
Flavor profiles:
This dish is savory, slightly sweet, and mildly spicy. The crispy rice adds a crunchy texture to the soft and saucy mushrooms and tomato sauce.
Serving suggestions:
Serve this dish as a main course for a vegetarian dinner or as a side dish for a Chinese-inspired feast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A