Soft and spungy soya chunks are full of proteins and can be cooked pretty easily. They do not have a strong taste on their own and tend to adopt the flavors that we cook them with. You can whip them into a curry or add them to rice or stir fry them with Indian spices. It’s a one pot (pan)dish packed with proteins and can be customized to suit your palette!
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Soya Chunks and Vegetable Mixed Rice
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This Soya Chunks and Mixed Vegetable Rice is a protein-packed, flavorful dish that combines soft soya chunks with vibrant vegetables and aromatic spices.
Ingredients
- 1 cup (240 ml) soya chunks, washed and boiled
- 1/2 cup (75 g) chopped carrots and baby corn
- 1 1/2 cups (280 g) basmati rice
- 1 dry red chilli, broken in two pieces
- 2 medium-sized onions, chopped
- 2 tomatoes, chopped
- 4-5 cloves garlic, minced
- 1 tsp cumin seeds
- 2 tbsp (30 ml) clarified butter or oil
- Salt, to taste
- Water, as needed
Instructions
- Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
- Squeeze the water out of the boiled soya chunks and set aside.
- In a non-stick pan, melt the clarified butter or heat oil over medium heat. Add the cumin seeds and let them splutter.
- Add the broken dry red chilli and sauté for a few seconds until fragrant.
- Add the chopped onions and garlic, and sauté for 8-10 minutes until the onions are soft and translucent.
- Stir in the chopped tomatoes and cook for another 5 minutes until the tomatoes are soft.
- Add the chopped carrots and baby corn, and sauté for 3-4 minutes.
- Add the soya chunks to the pan and mix well with the vegetables.
- Add the soaked and drained rice to the pan. Stir gently to combine all the ingredients.
- Add salt to taste and enough water to cook the rice (approximately 3 cups). Bring to a boil.
- Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes until the rice is cooked and all the water is absorbed.
- Fluff the rice with a fork before serving.
Notes
- Soya chunks are versatile and absorb flavors well, making them a great addition to rice.
- You can customize the vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 400 mg
- Fat: 8 grams
- Carbohydrates: 55 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
What are soya chunks and how do I prepare them?
Soya chunks (also called soy nuggets or textured soy protein) are dehydrated soy-based pieces with a soft, spongy texture once rehydrated. The article describes them as full of protein with a mild taste that absorbs surrounding flavors. The recipe says to wash them, boil them, and then squeeze out the excess water before adding them to the stir-fry.
Why does the basmati rice need to soak for 30 minutes before cooking?
Soaking 1 1/2 cups of basmati rice for 30 minutes allows the grains to absorb a small amount of water and begin to soften, which shortens the cooking time and helps the rice cook more evenly without breaking apart. The recipe drains the soaked rice before adding it to the stir-fry base. 
Can I swap in different vegetables?
Yes — the article says this dish can be customized to suit your palette, and the notes confirm you can substitute whatever vegetables you prefer. The recipe uses 1/2 cup of carrots and baby corn, but similarly firm vegetables that cook through in 3–4 minutes of sautéing (such as bell pepper, peas, or green beans) would work well.
Very easy recipe. Thanks!
looks lipsmacking !