Creamy Red Rice Vegetable Soup Recipe in Minutes

instructions

• 1. Rinse and peel the carrot. Dice the carrot and mushrooms very finely.
• 2. Heat the oil in a large pan, add the diced carrots, green peas, mushrooms, and chopped green onions and fry gently for 4–5 minutes or until the carrots are cooked.
• 3. Immediately add soy sauce and sauté well for a minute. Then, remove it from the flame and set aside.
• 4. Add the rice in a large pot along with some salt and water. Bring to the boil, then cover and simmer for 30–35 minutes or until the rice is just tender. 5. Mix in the stir-fried veggies and season with sugar and ground black pepper to taste for about 5 minutes. 6. Ladle the soup into serving bowls, with a sprinkle of ground black pepper and toasted sesame seeds.
• Tip: This soup will keep for up to two days in the fridge. You may need to add more water while reheating to get a soup consistency again.