VEGAN MEXICAN RICE RECIPE RECIPES

Steps:

• dice up all the veggies, except the mushroom which should be in larger pieces.
• Cook the rice, Keep aside.
• Heat oil, add onion, add serrano pepper.
• Fry till lightly brown.
• add jeera (cumin) Fry lightly till golden.
• add veggies, do not add water as the water from the mushrooms will be enough to cook the veggies, add the bouillon cube.
• cook till veggies are done.
• Add salt to taste.
• add rice, mix.
• then sprinkle taco seasoning lightly on top and mix lightly.

Steps:

• Place a sheet pan on the middle shelf of an oven and heat to 450 degrees.
• In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
• Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
• After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending upon how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
• To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.