Asian Rice and Vegetable Sauté (TM6 Metric)
This Asian rice and vegetable sauté combines short grain rice, back bacon, carrots and eggs in a savoury soy-seasoned stir-fry style main course. The Thermomix cooks the rice to a fluffy consistency, sautés the onion and bacon evenly and blends the eggs through gently, delivering an authentic Asian flavour with minimal effort and only one bowl to wash.
About this recipe
Asian rice and vegetable sauté Thermomix TM7 style is the quick weeknight dinner answer when the fridge holds bacon, carrots and eggs but inspiration is running low. This recipe turns humble short grain rice into a glossy, soy-kissed stir-fry where every grain is separate yet tender, dotted with golden scrambled egg and salty bites of back bacon. The all-in-one kitchen machine makes it achievable on repeat: the integrated scale weighs the rice and water directly into the bowl, the blades chop the onion finely enough to melt into the sauté, and gentle reverse stirring tosses everything like a wok without scattering rice across your hob. Using homemade vegetable stock paste instead of stock cubes deepens the umami without extra packaging. Serve it straight from the bowl for a family main course that reheats well the next day for lunchboxes. Anyone searching for Asian recipes for the Thermomix will find this version faster and cleaner than a frying pan.
Preparation tips
- Use cold, day-old short grain rice if you have it: fresh-cooked rice releases steam and turns soft during the sauté, while chilled grains stay separate and absorb the soy sauce and bacon fat more readily.
- Fry the back bacon before adding the onion so its rendered fat flavours the whole sauté; keep the crispy bits aside and scatter them over the finished rice for texture contrast.
- For a milder child-friendly version, reduce the soy sauce and serve it with a squeeze of lime on the side; a pinch of sugar balances the saltiness without overpowering the eggs.
Recipe variations
- Vegetarian variation: replace the back bacon with smoked tofu cubes or diced chestnut mushrooms and use vegetarian stock paste; the soy sauce and a drop of sesame oil still deliver that savoury Asian depth.
- Festive variation: add prawns and frozen peas with a drizzle of sesame oil and sliced spring onion for a Chinese New Year style egg-fried rice, or top with a fried egg for an indulgent weekend brunch.
Thermomix TM7 Benefits
- Built-in weighing - The TM7 scale weighs the short grain rice and water directly in the bowl for exact fluffy results. [weighing]. [Precision Control]
- Fine chopping - The Thermomix chops the onion and carrots into uniform pieces that soften evenly in the sauté. [chopping]. [Multi-Function]
- Gentle heating - Precise temperature control lets The TM7 cooks the eggs slowly into silky curds without scrambling. [heating]. [Precision Control]
- Reverse stirring - The Thermomix tosses rice, bacon and soy sauce hands-free like a wok, coating every grain evenly. [mixing]. [Hands-Free]
- Aromatic steaming - Steaming the rice in the Thermomix preserves its texture and nutrients while the Varoma could hold extra vegetables. [steaming]. [Multi-Function]
Ingredients
- back bacon
- extra virgin olive oil
- yellow onion
- carrots
- soy sauce
- sugar (optional)
- large eggs
- homemade vegetable stock paste
- white short-grain rice
- water