Asian Style Pan with Rice, Vegetables, Ginger and Flax Seeds
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g rice, cooked
- 150 g carrot (s)
- 100 g bell pepper (s), red and / or yellow
- 20 g sprin onion (s), (approx. 2 small)
- 1 small onion (s) or shallot
- 5 g iner
- 1 clove garlic
- 2 tablespoon soy sauce
- 1 teaspoon flaxseed
- 2 tablespoons oil
- 1 teaspoon curry powder, (Madras curry powder)
- 0.5 teaspoon ½ curry paste, red
- 2 medium egg (s)
- a bit salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Boil the rice, drain the water and set aside.
- Cut the carrots into fine strips (works great with a potato peeler), as well as the peppers - also set aside. Cut the spring onions into rings, chop the onion / shallot, the ginger and the garlic and set aside together in a container or a small bowl.
- Put the oil in a wok or pan, add the eggs and let them set. Once set, remove and cut into strips or smaller pieces and set aside.
- Now add the onions / shallots, spring onions, ginger and garlic to the wok and fry until translucent. Add the carrots and peppers, add the soy sauce. Fry the carrots and peppers over medium heat and then add the flaxseed. The egg strips set aside are now also stirred in.
- Season with madras curry, red curry paste and salt and pepper. If you like it a little hotter, take a dried chili and add it, crushed.
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