Veg Hot Pot Rice | Chinese Hot Pot Recipes | Restaurant Style Pot Rice | Easy Pot Rice | Cookd

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables can enhance flavor, while frozen are often more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth is healthier, while water with seasoning is a budget-friendly option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is more economical.

Wash and soak basmati rice for at least 20 mins.

Add the rice to a cooker and add 1.5 times the quantity of water (1 ½ Cups).

Pressure cook for 2 whistles and allow the steam to release naturally.

For the gravy: Heat oil in a wok and add the finely chopped aromatic vegetables.

Saute for a minute and add the mixed vegetables of choice.

Saute for 2 mins and add the sauces and seasonings.

Pour 2 cups of water and bring to a boil. Allow the vegetables to cook but still retain a crunch, about 6 mins.

Combine cornstarch in some water and add it to the gravy to thicken.

Allow the gravy to come to a boil and add the tofu and finish with spring onion greens.

In a hot pot, add the rice and the gravy, garnish with sesame seeds and spring onion. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens