Vietnamese Recipes & Cuisines (Rice & Noodles)

Brown Rice with Stir-Fried Diced Vegetables Recipe

Ingredients : Serves 4

220 g

2 15-cm


2 tablespoons


4 cloves







80 g



1 sprig



1/2 teaspoon

1 teaspoon

2 teaspoons

1 teaspoon

Brown rice

Dried konbu seaweed,

soaked in 625 ml cool water for 20 minutes


Medium yellow or white onions, cubed

Garlic, finely chopped

Medium carrot, peeled, halved lengthways

then sliced thinly

Medium green capsicum (bell pepper),

cleaned and diced into 1 cm squares

Large dried shiitake mushrooms,

soaked in hot water, diced small

Fresh or frozen green peas



Fresh coriander (cilantro) leaves, for garnishing





Soy sauce

Ground black pepper

Method :
  • Wash rice thoroughly in several changes of water until the water runs clear. In a bowl soak the rice with enough water to cover by 1 inch, and set aside to soak for several hours, preferably overnight. Just before cooking, drain the rice.

  • Slice konbu into 1 cm strips and return to its soaking liquid. Using a small saucepan, boil the konbu, then lower heat and simmer to reduce liquid for about 20 minutes. Set aside.

  • Place drained rice, knobu and knobu broth in a pan, bring to a boil and simmer until done, about 20 to 25 minutes. Cool rice and set aside knobu.

  • Heat 2 tablespoons oil in wok or rommy pan until hot, then add onion and garlic.

  • Stir fry for 1 minute then add the carrots, capsicum, shiitake, seasonings and finally, the peas.

  • Continue to stir fry for 2 to 3 minutes, then add the cooked rice and konbu.

  • Mix well and cook until rice is heated through, about 5 minutes.

  • Adjust seasoning. Turn off heat, and transfer rice and vegetables to a serving bowl.

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