Rice and vegetables makes vegetable fried rice, a pilaf, a buddha bowl, or a simple stir-fry over rice. It's the most forgiving pairing in the kitchen because almost any vegetable works — the only rule is cooking each one for the right length of time.
Rice is a flavour carrier, not a flavour source. Everything good in a rice-and-vegetable dish comes from what you cook the rice in — stock instead of water, aromatics toasted in fat first, and a sauce or acid at the end.
Almost all of them. Broccoli, carrot, peas, peppers, courgette, mushrooms and spinach are the most common — just stagger them by cooking time.
Not on its own. Add beans, tofu, egg, edamame or nuts to reach a full serving.
Rinse until the water runs clear, use the right ratio, and let it rest covered off the heat for 10 minutes.
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