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Trying the cuisine of other countries is always a good option on Sunday. In this case, Vietnamese rice for vegans, vegetarians but also for those who are not.
After a Saturday of overindulging with your friends, light options for lunch are healthier. This dish contains not only rice, but also different vegetables, herbs, and sauces rich in vitamins and minerals, low in fat, and gluten-free.
- Half a cup of long grain rice
- A cup of water
- 200 cubic centimeters of coconut milk
- Coconut oil
- Soy sauce
- Two carrots cut into very small pieces
- Red pepper cut into very small pieces
- Two green onions, sliced
- Two tbsp of cashew nuts
- Honey (optional)
- Herb mix (mint + basil + parsley + coriander)
Boil the rice with the water, the coconut milk, and pepper until all the liquid is consumed. In a wok with coconut oil and a few drops of the fish sauce, sauté the chicken along with the vegetables. Once golden, we mix everything with the rice. If we want to achieve bittersweet rice we can add honey, at the time of sautéing the vegetables. We serve it with the chopped herb mix and the cashew nuts on top. We can also add a few drops of sesame oil.