Making mussel vegetable rice: Tips on organizing leftover ingred
When I have leftover ingredients, I usually make fried rice or bibimbap. Today, to organize vegetables and ingredients around the refrigerator, I was going to cook fried rice, but I saw mussels that I froze to cook, so I changed the menu to mussels vegetable rice.
2 serving
Within 30 minutes
예쁜나무숲
Ingredients
  • Rice
    2cup
  • Mussels
    300g
  • King oyster mushroom
    1ea
  • Paprika
    1/4ea
  • Paprika
    1/3ea
  • Chestnut pumpkin
    1/4ea
  • Water
    2cup
  • thick soy sauce
    3T
  • fish sauce
    1T
  • leek
    3T
  • Red pepper powder
    1T
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • crushed garlic
    0.5T
  • Sesame
    1T
  • Sesame oil
    1T
Cooking Steps
STEP 1/11
Soak rice 30 minutes before cooking.
STEP 2/11
Cut the mushrooms, paprika and chestnut pumpkin into bite-size pieces.
STEP 3/11
Today's main dish is mussel meat. I've prepared some vegetables. It's good to put vegetables according to your preference.
STEP 4/11
Put the soaked rice in the pot
STEP 5/11
Place the trimmed vegetables and add the mussels at the end.
STEP 6/11
I added 2 cups of water just like rice.
STEP 7/11
Close the lid of the pot and heat it over high heat, and when the rice starts to boil, turn it down to low heat and heat it for 15 minutes, then turn off the heat and let it simmer for 10 minutes.
STEP 8/11
While rice is being cooked, 3T of dark soy sauce, 1T of fish sauce, 3T of chopped green onion, 1T of red pepper powder, 1 Cheongyang red pepper, 1 red pepper
STEP 9/11
Add 0.5T of minced garlic, 1T of sesame seeds, and 1T of sesame oil and make the sauce.
STEP 10/11
Mix evenly with a spatula when done.
STEP 11/11
If you add a proper amount of the sauce and mix it, it's a nutritious mussel vegetable rice.
Clean up the refrigerator and eat delicious mussel riceHah!
It was a tip meal using ingredients that I almost threw away^^
T=Rice spoon
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