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FoodieAtlas Recipes around the World

Zow Shungo

Zow Shungo
Bhutan
⏱ — min. Serves: —

Ingredients

  • 2 cups cooked rice (preferably leftover rice)
  • 1 large potato, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 small cabbage, shredded
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 2 tablespoons soy sauce
  • Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Vegetables

Peel and dice the potato and carrot.

Shred the cabbage and finely chop the onion.

Mince the garlic.

Cook the Vegetables

In a large skillet or wok, heat the vegetable oil over medium heat.

Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.

Add the diced potato and carrot to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.

Add the shredded cabbage to the skillet and cook for another 5 minutes, until the cabbage is wilted.

Add the Spices

Stir in the ground turmeric, ground cumin, ground black pepper, and salt. Mix well to coat the vegetables evenly with the spices.

Add the Rice

Add the cooked rice to the skillet and stir to combine with the vegetables.

Pour in the soy sauce and mix well, ensuring the rice is evenly coated with the sauce and spices.

Cook the Mixture

Cook for an additional 5-10 minutes, stirring occasionally, until the rice is heated through and slightly crispy on the edges.

Serve

Transfer the Zow Shungo to a serving dish.

Garnish with freshly chopped cilantro.

Enjoy your meal!