Vegan Rice Skillet with Colorful Vegetables

Ingredients

• 1 tbsp Sesame seeds
• 200 g snow peas
• 200 g oyster mushrooms
• 100 g Spinach
• 100 g canned corn kernels
• 4 Scallions
• 1 red bell pepper
• 4 tbsp neutral oil
• 3 tbsp rice wine
• 3 tbsp Soy sauce
• 2 tbsp sesame oil
• 600 g cooked rice (300 g uncooked)
• Salt

Instructions

1. 1.

   Toast the sesame seeds in a dry pan until golden brown and set aside. Wash, dry, and cut the snow peas diagonally into halves. Clean the oyster mushrooms and slice them into strips. Wash, dry, and slightly tear the spinach leaves. Drain the corn kernels and let them dry.

2. 2.

   Trim the scallions and slice the green parts into rings. Wash, dry, seed, and slice the bell pepper into strips. Heat the oil in a pan or wok, add the snow peas, oyster mushrooms, spinach, bell pepper, and scallions, and stir‑fry for 4–5 minutes until tender yet crisp. Add rice wine, soy sauce, and sesame oil, stirring to combine. Fold in the corn kernels and cooked rice, mixing well. Season with salt to taste. Serve the vegan rice skillet sprinkled with toasted sesame seeds.