Rice with wheat sprouts and vegetables

Are you looking for something special both for festive and ordinary tables? It is usually appreciated by adults and by children.

List of required products:

• long grain rice — 300 g;
• soybean or golden bean sprouts — 200 g;
• green peas — 200 g;
• large onion — 1 item;
• large carrot — 1 item;
• sweet paprika (colorful) — 2 items;
• small zucchini — 1 item;
• dry black mushrooms — 20 g;
• vegetable oil;
• salt;
• soy sauce for serving.

Begin to cook

1. If the sprouts are too long, cut them in half. Boil rice in boiling salted water at a ratio of 1: 1.5 under a tightly closed lid on medium heat for 15 minutes. Then leave it for 10 min under the towel without opening the lid.
2. Mushrooms are soaked in warm water for 30 minutes. Fold into a colander, remove rough edges and cut out the hats.
3. Onion and carrots are peeled and cut into strips. Zucchini and peeled paprika are cut into small cubes.
4. In a wok or a large frying pan heat the oil, fry the vegetables and mushrooms over medium heat, stirring, until golden brown hint. It is for about 10 minutes. A couple of minutes before the dish is ready to pour peas and sprouts. Mix rice with vegetables, serve immediately, with soy sauce.