Ingredients:

  • 2 cups (400 g) short-grain rice
  • 3 cups (720 ml) water
  • ½ cup (120 ml) alternative sake (substitutable with savory stock)
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 g) sugar
  • 1 teaspoon (5 g) salt
  • 1 tablespoon (15 ml) sesame oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • 1 bell pepper (any color), diced
  • ½ cup (75 g) snap peas, chopped
  • 1 cup (100 g) shiitake mushrooms, sliced
  • 2 green onions, sliced for garnish

Instructions:

  1. Rinse the short-grain rice under cold water until the water runs clear.
  2. Soak the rinsed rice in water for 1 hour.
  3. In a measuring cup, combine water, alternative sake, soy sauce, sugar, and salt. Stir until sugar dissolves.
  4. Drain the soaked rice and combine it with the prepared liquid mixture in a saucepan. Bring to a boil, cover, and reduce heat to low. Cook for about 15-20 minutes until rice is tender and liquid is absorbed.
  5. In a large skillet or wok, heat sesame oil over medium heat. Add diced onion and garlic, sautéing until fragrant (2-3 minutes).
  6. Stir in the carrot, bell pepper, snap peas, and shiitake mushrooms. Cook for 5-7 minutes until vegetables are tender-crisp.
  7. Once the rice is cooked, fluff with a fork and gently fold it into the sautéed vegetables in the skillet.
  8. Plate the rice and vegetable mixture, garnishing with sliced green onions. Enjoy warm!